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Category: Barbecue
Bruce's Bbq Rub
1/2 cup Light brown sugar, packed

1/2 cup White vinegar

1/4 cup Seasoned Salt

1/4 cup Onion powder

1/4 cup Paprika

2 tbsp Pepper

2 tbsp Chile powder

2 tbsp Dry mustard

1 tsp Poultry seasoning

1 tsp Thyme

1 tsp Tarragon

1 tsp Ginger

1/2 tsp 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@IX.NETCOM.COM>

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

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