Recipe By : The Great Barbecue Companion by Bruce Bjorkman

1/2 Cup Light brown sugar, packed
1/2 Cup White vinegar
1/4 Cup Seasoned salt
1/4 Cup Onion powder
1/4 Cup Paprika
2 Tablespoons Pepper
2 Tablespoons Chile powder
2 Tablespoons Dry mustard
1 Teaspoon Poultry seasoning
1 Teaspoon Thyme
1 Teaspoon Tarragon
1 Teaspoon Ginger
1/2 Teaspoon Allspice

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

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