Bruce's Bbq Rub Recipe

• 1/2 c. Light brown sugar, packed
• 1/2 c. White vinegar
• 1/4 c. Seasoned salt
• 1/4 c. Onion pwdr
• 1/4 c. Paprika
• 2 Tbsp. Pepper
• 2 Tbsp. Chile pwdr
• 2 Tbsp. Dry mustard
• 1 tsp Poultry seasoning
• 1 tsp Thyme
• 1 tsp Tarragon
• 1 tsp Ginger
• 1/2 tsp Allspice

1. This is a rub I used to make without salt or possibly sugar.
2. However, the inclusion of sugar and salt helped make this a high-scoring, tasty rub in a barbecue competition one year.
3. I find which it works well with beef, pork, and chicken.
4. Place all ingredients in a resealable gallon-size freezer bag.
5. Make sure bag is sealed.
6. Shake and tumble the mix till all ingredients are thoroughly mixed.
7. NOTE: I buy my herbs, such as thyme and tarragon, as whole leaves.
8. Then I crush the leaves just before I make up the rub.
9. Crush them as fine as possible - to a pwdr.
10. Yield: 2 c.

light brown sugar, white vinegar, salt, onion pwdr, paprika, pepper, pwdr, mustard, thyme, tarragon, ginger, allspice

Taken from cookeatshare.com/recipes/bruce-s-bbq-rub-94083 (may not work)