Ingredients Jump to Instructions ↓

  1. 1 cup 160g / 5.6oz Brown sugar

  2. 1/8 cup 29ml Salt - up to

  3. 1/4 1/8 cup 7.8g / 1/3oz Black pepper and cherry pepper

  4. 1 oz 28g Chile powder

  5. 1 oz 28g Sage or poultry seasoning

  6. 1 teaspoon 5ml Cinnamon - (secret ingredient)

Instructions Jump to Ingredients ↑

  1. 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 on Aug 03, 1998.


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