Anonymous Tue May 23 19:33:08 2006

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)

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.