Recipe - Bruces Bbq Rub

One half cup Light brown sugar, packed
One half cup White vinegar
One fourth cup Seasoned salt
One fourth cup Onion powder
One fourth cup Paprika
2 tablespoon Pepper
2 tablespoon Chile powder
2 tablespoon Dry mustard
1 teaspoon Poultry seasoning
1 teaspoon Thyme
1 teaspoon Tarragon
1 teaspoon Ginger
One half teaspoon Allspice

This is a rub I used to make without salt or sugar. However, the inclusion
of sugar and salt helped make this a highscoring, 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 gallonsize 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