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Cambridge Dry Rub


1/2 cup dark or light brown sugar
3 tablespoons salt
3 tablespoons black pepper
3 tablespoons chili powder
2 tablespoons cumin powder
2 tablespoons paprika
2 teaspoons garlic powder; optional
2 teaspoons lemon pepper; optional

I adapted this rub from a recipe by my good friend Chris Schlesinger. His version is in his book The Thrill of the Grill, which he wrote with John Willoughby. I have altered the quantities of the ingredients to suit my own tastes. This is an excellent all-purpose rub for chicken, fish, pork, beef, or lamb, and can also be a breading for deep-frying. Sprinkle in into the batter for deep-fried zucchini, onion rings, or mushrooms. Wow! for a basting sauce or marinade, I add soy sauce, vinegar, and water. In the top half of a double boiler set over simmering water, combine all the ingredients. Cook for about 20 minutes, stirring every 5 minutes or so, until the sugar begins to melt and the mixture thickens. Remove from the heat and let the mixture cool to 100F. Pass the mixture through a sifter. Use immediately or store in a cool, dark place for several months. From: John WIllingham's World Championship Bar-B-Q ISBN 0-688-13287-1 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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