Bruce's Bbq Rub Recipe

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   This is a rub I used to make without salt or possibly sugar.

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   However, the inclusion of sugar and salt helped make this a high-scoring, tasty rub in a barbecue competition one year.

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   I find which it works well with beef, pork, and chicken.

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   Place all ingredients in a resealable gallon-size freezer bag.

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   Make sure bag is sealed.

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   Shake and tumble the mix till all ingredients are thoroughly mixed.

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   NOTE: I buy my herbs, such as thyme and tarragon, as whole leaves.

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   Then I crush the leaves just before I make up the rub.

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   Crush them as fine as possible - to a pwdr.

* Per serving · 4 servings · Values may vary.

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