|Bruce's BBQ Rub (circa 1993)
Recipe By : The Great Barbecue Companion by Bruce Bjorkman
1/2 Cup Light brown sugar, packed
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
Garry's Home Cookin'
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