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Bill Martin's Secret Rub

none

1 cup Brown Sugar
1/8 cup salt; up to 1/4
1/8 cup black pepeer and cherry pepper
1 ounce chile powder
1 ounce sage or poultry seasoning
1 teaspoon cinnamon; (secret ingredient)

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. MC Formatted by Kurt Lucas Submitted to the AZstarnet BBQ Mailing List by David Clark on Aug 03, 1998, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 0 servings

Preparation Time: 0:00


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