Recipe: Cambridge Dry Rub

CAMBRIDGE DRY RUB

"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."

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

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 100 degrees F.

Pass the mixture through a sifter. Use immediately or store in a cool, dark place for several months.

Source: John Willingham's World Champion Bar-B-Q