SPATCHCOCK CHICKEN WITH Adams Rib Rubb

I love spatchcocking a bird. You start off by location the parsons nose and then cutting along the edge on both sides, breaking through the rib cage. Once you cut it out flip the bird and press hard enough to break the rib cage, leaving the bird flat! From here all the was needed was some olive oil, a nice poultry blend that includes some amazing #adams_ribrubb and a nice indirect setup!

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DRY RUB INGREDIENTS:

-2 tablespoons Adams Rib Rubb

-1 tablespoon onion powder

-2 tablespoons paprika (smoked)

-1 tablespoon garlic powder

-1 tablespoon salt

-1 tablespoon cumin

-1/2 tablespoon black pepper