Bill Martin's Secret Rub

Recipe Ingredients

1 cup	160g / 5.6oz	Brown sugar
1/8 cup	29ml	Salt - up to 1/4
1/8 cup	7.8g / 0.3oz	Black pepper and cherry pepper
1 oz	28g	Chile powder
1 oz	28g	Sage or poultry seasoning
1 teaspoon	5ml	Cinnamon - (secret ingredient)

Recipe Instructions

Rub and let sit for a few hours, smoke with a mild wood for 1-2 hours. Don't let the tenderloin get over 165F or it'll start drying out like a field of hay in a Texas drought. Tenderloins are great to smoke in a short time and this rub is mighty tasty.

Posted to the BBQ List by David Clark <[email protected]> on Aug 03, 1998.

Source:
Bill Martin

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