*  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'
 Garry Howard - Cambridge, MA
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