| 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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