Poultry Rub

      4 tb Salt                                1 tb Cayenne pepper
      3 tb Light brown sugar                   1 tb Chili powder
      1 tb Onion salt                          1 tb Marjoram, dried
      1 tb Freshly Ground Black Pepper         1 tb Sage, dried
      1 tb White pepper                        1 tb Cornstarch
      1 tb Lemon pepper

  In the top of a double boiler, combine all the ingredients except the
  cornstarch.  Heat over simmering water until the ingredients are warm to
  the touch.  Stir continuously during heating.  As the sugar dissolves, it
  may forma a crust.

  Transfer to a bowl and cool to room temperature.  Break the crust and rub
  the mixture between your fingers so that it returns to granular form.  Add
  the cornstarch and stir.  Use immediately or store in a tightly covered
  glass container in a cool, dark place for several months.

  Source:  John Willingham's World Champion Bar-B-Q