Bruce's BBQ Rub (Circa 1993)

    1/2 c  Light brown sugar, packed           2 tb Dry mustard
    1/2 c  White vinegar                       1 ts Poultry seasoning
    1/4 c  Seasoned salt                       1 ts Thyme
    1/4 c  Onion powder                        1 ts Tarragon
    1/4 c  Paprika                             1 ts Ginger
      2 tb Pepper                            1/2 ts Allspice
      2 tb Chile powder

  Place all ingredients in a resealable gallon-size freezer bag.  Make sure
  bag is sealed.  Shake and tumble the mixture until all ingredients are
  thoroughly mixed.  Yield: 2 cups

  Source:  The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs by
  :        Bruce Bjorkman