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Suggest a better descriptionThis 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 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. 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 powder. Yield: 2 cups Recipe By : The Great Barbecue Companion by Bruce Bjorkman Posted to FOODWINE Digest 8 October 96 Date: Tue, 8 Oct 1996 16:43:44 -0400 From: Garry Howard
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Serving Size: 1 Serving (346g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 551 | ||
Calories from Fat: 219 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.3g | 32 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 9.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 28099.8mg | 969 % | |
Potassium 2606.1mg | 69 % | |
Total Carbohydrate 82.5g | 24 % | |
Dietary Fiber 42.3g | 169 % | |
Sugars, other 40.2g | ||
Protein 25.4g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 551
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