Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1/2 c. Light brown sugar, packed
- 1/2 c. White vinegar
- 1/4 c. Seasoned salt
- 1/4 c. Onion pwdr
- 1/4 c. Paprika
- 2 Tbsp. Pepper
- 2 Tbsp. Chile pwdr
- 2 Tbsp. Dry mustard
- 1 tsp Poultry seasoning
- 1 tsp Thyme
- 1 tsp Tarragon
- 1 tsp Ginger
- 1/2 tsp Allspice
Direcciones
- This is a rub I used to make without salt or possibly sugar. However, the inclusion of sugar and salt helped make this a high-scoring, tasty rub in a barbecue competition one year. I find which it works well with beef, pork, and chicken.
- Place all ingredients in a resealable gallon-size freezer bag. Make sure bag is sealed. Shake and tumble the mix till all ingredients are thoroughly mixed.
- NOTE: I buy my herbs, such as thyme and tarragon, as whole leaves. Then I crush the leaves just before I make up the rub. Crush them as fine as possible - to a pwdr.
- Yield: 2 c.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 424g | |
| Calories 688 | |
| Calories from Fat 49 | 7% |
| Total Fat 5.86g | 7% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 28772mg | 1199% |
| Potassium 1423mg | 41% |
| Total Carbs 160.3g | 43% |
| Dietary Fiber 17.4g | 58% |
| Sugars 120.28g | 80% |
| Protein 10.3g | 16% |
