bruce's bbq rub

Categories
Barbeque
Rubs
Yield
1 Servings
MeasureIngredient
½ cup Light brown sugar, packed
½ cup White vinegar
¼ cup Seasoned salt
¼ cup Onion powder
¼ cup Paprika
2 tablespoons Pepper
2 tablespoons Chile powder
2 tablespoons Dry mustard
1 teaspoon Poultry seasoning
1 teaspoon Thyme
1 teaspoon Tarragon
1 teaspoon Ginger
½ 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 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@...> NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA g.howard@...

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