Created by 5-time World BBQ Champion Myron Mixon, Honey Money Cluck Rub is purpose-built for poultry, delivering a balanced honey-forward flavor with subtle spice and beautiful color development. Honey granules, paprika, garlic, onion, and chipotle create a sweet-savory profile that produces competition-quality chicken while remaining versatile enough for pork, ribs, and vegetables. The blend is designed to enhance the natural flavor of poultry while helping develop attractive color and flavorful, bite-through skin.

Key Features
• Honey-Forward Flavor: Natural honey sweetness creates balanced flavor without overpowering poultry
• Built For Chicken: Specifically formulated to maximize chicken flavor and skin performance
• Competition Heritage: Developed by 5-time World BBQ Champion Myron Mixon for championship-quality results
• Beautiful Color Development: Paprika and honey help produce rich golden-red color during cooking
• Balanced Sweet Heat: Mild chipotle and peppers provide subtle finishing warmth
• Versatile Performance: Excellent on chicken, pork, ribs, turkey, and vegetables
• Consistent Coverage: Fine granulation delivers even seasoning and repeatable results

Pro Tips
• Season Under The Skin: Apply beneath chicken skin for maximum flavor penetration
• Let It Sweat: Rest seasoned chicken 20–30 minutes before cooking for better adhesion
• Cook Indirect First: Protect the honey from scorching while building color
• Pair With Butter: Butter during the wrap stage enhances richness and skin texture
• Finish With Honey-Based Sauce: Pair with a mild honey or blackberry glaze late in the cook
• Excellent On Pork Ribs: Creates a balanced sweet profile when layered over a savory base rub
• Light Final Dusting: Add a very light sprinkle immediately before serving for extra aroma and color pop

Standard Directions
• Preparation: Pat meat dry and remove excess surface moisture
• Application: Apply an even coating over all surfaces, including under poultry skin if desired
• Timing: Rest 20–30 minutes before cooking
• Cooking: Grill, smoke, or roast using indirect heat until desired internal temperature is reached
• Layering: May be combined with additional savory rubs for deeper flavor profiles
• Finishing: Apply sauce only during the final 10–15 minutes if glazing
• Serving: Rest meat before slicing or serving for maximum juiciness