Yield: 1 Servings
|½ cup||Light brown sugar, packed|
|½ cup||White vinegar|
|¼ cup||Seasoned salt|
|¼ cup||Onion powder|
|2 tablespoons||Chile powder|
|2 tablespoons||Dry mustard|
|1 teaspoon||Poultry seasoning|
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.
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@...