Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    split fryer chicken
                        white vinegar
                        ***RUB***
   5      teaspoons     salt
   2      teaspoons     dry mustard
   2      teaspoons     coarse grind garlic powder
   2      teaspoons     cracked black pepper
   2      teaspoons     MSG
   1      teaspoon      crushed thyme
   1      teaspoon      celery salt
     1/2  teaspoon      dried ground lemon peel

Preparation:

I let a split fryer sit in white vinegar for twenty minutes or so, turning a few times. Next I coated the halves with olive oil. Then I sprinkled on this rub (makes plenty for one split fryer). I let the chicken stand in the fridge for a good hour before cooking on the Weber with a combination of charcoal and hickory (plain tap water in the drip pan.) I personally thought it was a tad bit on the salty side, but the family said it was fine. Must have been me. Next time I might back off some on the plain salt and the garlic powder and make up the difference with Lawry's (Coarse Ground with Parsley) Garlic Salt, which I happen to like a lot