RUB RECIPE
1 Cups Sugar
2 Tbsp Chili Powder
2 Tsp Paprika
1 Tsp Cayenne (opt)
3 Tbsp Salt
2 Tbsp Garlic Powder
Mix together all ingredients in large bowl and coat pheasant breasts. Refrigerate for 12 to 24 hours. This becomes a syrup. Smoke pheasant for about 2 to 2 ½ hours at about 175 to 200 degrees until done. You can also bake in the oven at about 300 degrees for 1 ½ to 2 hours.
This rub also is great for chicken breasts and beef country ribs.
