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 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|
|Calories from Fat: 219 (40%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 551
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