| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Barbeque, Rubs | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Light brown sugar, packed |
| 1/2 | c | White vinegar |
| 1/4 | c | Seasoned salt |
| 1/4 | c | Onion powder |
| 1/4 | c | Paprika |
| 2 | tb | Pepper |
| 2 | tb | Chile powder |
| 2 | tb | Dry mustard |
| 1 | ts | Poultry seasoning |
| 1 | ts | Thyme |
| 1 | ts | Tarragon |
| 1 | ts | Ginger |
| 1/2 | ts | Allspice |
INSTRUCTIONS
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 g.howard@ix.netcom.com http://members.aol.com/garhow
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