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Cambridge Dry Rub

Anonymous Tue May 23 19:36:05 2006

1/2 cup dark or light brown sugar

3 tablespoon salt

3 tablespoon black pepper

3 tablespoon chili powder

2 tablespoon cumin powder

2 tablespoon 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

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