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BBQ Rub – 1999
1/2 c Light brown sugar, packed 2 tb Dry mustard 1/2 c White vinegar 1 ts Poultry seasoning 1/4 c Seasoned salt 1 ts Thyme 1/4 c Onion powder 1 ts Tarragon 1/4 c Paprika 1 ts Ginger 2 tb Pepper 1/2 ts Allspice 2 tb Chile powder
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. Yield: 2 cups
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