Anonymous Tue May 23 19:34:38 2006

RUB:

2-1/2 tablespoon dark brown sugar

1-1/2 teaspoons dried sweet basil

1/8 teaspoon ground cumin

3/4 teaspoon ground coriander

3/4 teaspoon ground savory

3/4 teaspoon dried thyme

3/4 teaspoon black pepper

3/4 teaspoon white pepper

2 tablespoon paprika

2 teaspoons dry mustard

2 teaspoons onion powder

2 teaspoons garlic powder

salt to taste

SAUCE:

1/4 cup vinegar

1/4 cup brown sugar

1/4 cup Worcestershire sauce

2 cups water

1 cup ketchup

1 onion -- minced

1 teaspoon celery seed

salt to taste

Prepare the rub: Combine all the ingredients in a small bowl. Store the mixture in an airtight

container for up to four months. There's no need to refrigerate it. To use the rub: Massage it

into the meat thoroughly the night before you plan to grill or bake. Wrap the meat well in

plastic wrap and place in the refrigerator until cooking time, so the flavors will be absorbed

into the meat. Mix all ingredients for sauce and boil 15 minutes. Pour sauce over finished

meat.