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Bruce's BBQ Rub (circa 1993)

Source of Recipe

The Great Barbecue Companion by Bruce Bjorkman


Recipe Introduction

It doesn't char if you keep the temperature low, 200-225 F.

Recipe Link: www.thesmokering.com/index.php/library/recipes/8-bruces-bbq-rub-circa-1993

List of Ingredients

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



Recipe

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