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Cambridge Dry Rub


1/4 cup Brown sugar
2 tablespoons Salt
3 tablespoons Black pepper, fresh ground
3 tablespoons Chili powder
2 tablespoons Cumin
2 tablespoons Paprika
1 teaspoon Garlic powder
1 teaspoon Lemon pepper

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 mixture thickens. Remove from the heat and let the mixture cool to 100 F. Pass the mixture through a sifter. Use immediately or store in a cool, dark place for several months.




STACKS, The Art of Vertical Food

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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.