Recipe - Cambridge Dry Rub (Thanks To Chris Schlesinger)

One half 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 teaspoon Garlic powder, optional
2 teaspoon 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 allpurpose rub for chicken, fish, pork, beef,
or lamb, and can also be a breading for deepfrying. Sprinkle in into the
batter for deepfried 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 100 degrees F.

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

From: John WIllingham's World Championship BarBQ ISBN 0688132871

Compliments of: Garry's Home Cookin'
http://www.tiac.net/users/garhow/cooking Garry Howard Cambridge, MA
garhow@tiac.net

Recipe by: John Willingham's World Champoinship BarBQ Posted to
bbqdigest V5 #359 by Billy W Maynard bamgrtx@itexas.net on Jul 5, 1997