Bruce's BBQ Rub (circa 1993) 


      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 
