{"id":317,"date":"2020-12-29T16:33:39","date_gmt":"2020-12-29T16:33:39","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=317"},"modified":"2020-12-29T16:58:19","modified_gmt":"2020-12-29T16:58:19","slug":"dry-rub-for-smoked-chicken","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/317","title":{"rendered":"Dry Rub for Smoked Chicken"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>2 tablespoons paprika<\/li><li>2 tablespoons chilli powder<\/li><li>1 tablespoon thyme<\/li><li>1 tablespoon garlic powder<\/li><li>1 tablespoon onion powder<\/li><li>2 tablespoons cayenne pepper<\/li><li>1 tablespoon kosher salt<\/li><li>2 tablespoons fresh cracked black pepper<\/li><\/ul>\n\n\n\n<p>Or, you can combine this with 1\/2 cup of olive oil to turn it into a marinade or basting sauce.<\/p>\n\n\n\n<p>Eat this with <a href=\"https:\/\/www.fraser-clark.com\/food\/archives\/305\">Kansas City Style BBQ Sauce<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dry rub for smoked chicken.  Can also be turned into a marinade or basting sauce.<\/p>\n","protected":false},"author":2,"featured_media":318,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[92,87,28,35,84,91,34],"class_list":["post-317","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-smoking","tag-basting-sauce","tag-bbq","tag-chicken","tag-condiment","tag-dry-rub","tag-marinade","tag-sauce"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/317","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=317"}],"version-history":[{"count":2,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/317\/revisions"}],"predecessor-version":[{"id":327,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/317\/revisions\/327"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/318"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=317"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=317"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=317"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}