Cambridge dry rub (thanks to chris schlesinger)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | 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 |
Directions
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 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 Bar-B-Q ISBN 0-688-13287-1 Compliments of: Garry's Home Cookin' Garry Howard - Cambridge, MA
garhow@...
Recipe by: John Willingham's World Champoinship Bar-B-Q Posted to bbq-digest V5 #359 by Billy W Maynard <bamgrtx@...> on Jul 5, 1997