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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