Bruce's Bbq Rub

Title:
Bruce's Bbq Rub

Yield:
1 Servings

Categories:
bbq/grill,
Rubs




Ingredients:





   1/2 c  Light brown sugar, packed


   1/2 c  White vinegar


   1/4 c  Seasoned salt


   1/4 c  Onion powder


   1/4 c  Paprika


     2 tb Pepper


     2 tb Chile powder


     2 tb Dry mustard


     1 ts Poultry seasoning


     1 ts Thyme


     1 ts Tarragon


     1 ts Ginger


   1/2 ts 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 


 


 NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA


 g.howard@ix.netcom.com


 


 http://members.aol.com/garhow