Category: Barbecue

1/2 cup Light brown sugar, packed

1/2 cup White vinegar

1/4 cup Seasoned salt

1/4 cup Onion powder

1/4 cup Paprika

2 tbsp Pepper

2 tbsp Chile powder

2 tbsp Dry mustard

1 tsp Poultry seasoning

1 tsp Thyme

1 tsp Tarragon

1 tsp Ginger

1/2 tsp Allspice

This is a rub I used to make without salt or sugar. However, the inclusion of sugar and salt helped make this a high-scoring, tasty rub in a barbecue competition one year. I find that it works well with beef, pork, and chicken.



Bruce Bjorkman



Place all ingredients in a resealable gallon-size freezer bag. Make sure bag is sealed. Shake and tumble the mixture until all ingredients are thoroughly mixed.



NOTE: I buy my herbs, such as thyme and tarragon, as whole leaves. Then I crush the leaves just before I make up the rub. Crush them as fine as possible -- to a powder.



Yield: 2 cups Recipe By : The Great Barbecue Companion by Bruce Bjorkman



Posted to FOODWINE Digest 8 October 96



Date: Tue, 8 Oct 1996 16:43:44 -0400



From: Garry Howard <g.howard@IX.NETCOM.COM>



NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA g.howard@ix.netcom.com



http://members.aol.com/garhow