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