Ingredients
1 cup brown sugar
1/8 cup salt; (to 1/4 cup)
1/8 cup black pepper
1/8 cup cherry pepper*
1 ounce chile powder
1 ounce sage or poultry seasoning
1 teaspoon cinnamon; (secret ingredient)

Directions
* cherry peppers are small chile peppers. Rub the tenderloin and let it sit for a few hours. Smoke with a mild wood for 1-2 hours. Don’t let the tenderloin get over 165F internal temperature 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. Last Labor Day I asked about a rub for pork loin. Bill Martin sent my this awesome rub that creates a sweet, caramel tasting tenderloin. Since I had to make up a new batch, I thought I’d share it, with Bill’s permission of course. And since Bill didn’t tell me about his brisket session on Saturday, I’ve included the secret ingredient.