Bruce's BBQ Rub (circa 1993) Print

This, or some variation of it (I don't seem to ever make things the same way twice), is my favorite rub. Some people say you shouldn't use sugar or salt in a rub, but I have found this rub gives the meat a great flavor. It doesn't char if you keep the temperature low, 200-225 F.

Recipe From: 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