Yield: 1 Servings
Measure | Ingredient |
---|---|
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@...