Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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)

Preparation:

* 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 ingre