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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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