Bruce's bbq rub (circa 1993)
1 Servings
Ingredients
| Quantity | 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 |
Directions
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. Yield: 2 cups Source: The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs by : Bruce Bjorkman