Cambridge Dry Rub
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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
dairy free
vegan
vegetarian
pescatarian
- 3 tablespoons chili powder
- 3 tablespoons salt
- 2 tablespoons paprika
- 1/2 cup dark or light brown sugar
- 3 tablespoons black pepper
- 2 tablespoons cumin powder
- 2 teaspoons garlic powder -- optional
- 2 teaspoons lemon pepper -- optional
- Carbohydrate 21.7147200440557 g
- Cholesterol 0 mg
- Fat 6.53556001325962 g
- Fiber 11.1498003041458 g
- Protein 5.99814001216927 g
- Saturated Fat 0.844671001713704 g
- Serving Size 1 1 Recipe (41g)
- Sodium 145.470000295136 mg
- Sugar 10.5649197399099 g
- Trans Fat 0.924771001876213 g
- Calories 131 calories
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.
