*  Exported from  MasterCook  *

             Cambridge Dry Rub (thanks to Chris Schlesinger)

Recipe By     : John Willingham's World Champoinship Bar-B-Q
Serving Size  : 1    Preparation Time :0:00
Categories    : Barbeque                         Rubs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  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

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'
http://www.tiac.net/users/garhow/cooking
Garry Howard - Cambridge, MA
garhow@tiac.net

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