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Cambridge Dry Rub
Ingredients:
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
Instructions:
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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