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Bill Martin's Secret Rub


Course : Rubs
Source:
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Ingredients:


1 cup brown sugar

1/8 cup salt -- up to 1/4

1/8 cup black pepper and cherry pepper

1 ounce chile powder

1 ounce sage or poultry seasoning

1 teaspoon cinnamon -- (secret ingredient)
 

Preparation / Directions:


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 tast

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