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@IX.NETCOM.COM>
NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA email@example.com