Side Pannel
Bruce's Bbq Rub
Ingredients List
- 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
Directions
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
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
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