Bill Martin, Friends, Rubs
1 cup 160g / 5.6oz Brown sugar
1/8 cup 29ml Salt - up to 1/4
1/8 cup 7.8g / 0.3oz Black pepper and cherry pepper
1 oz 28g Chile powder
1 oz 28g Sage or poultry seasoning
1 teaspoon 5ml 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.