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Cambridge Dry Rub (thanks to Chris Schlesinger)

This Cambridge Dry Rub (thanks to Chris Schlesinger) recipe uses Dark Or Light Brown Sugar, Salt, Black Pepper, Chili Powder, and Cumin Powder. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 cup
• 3 tbsp
• 3 tbsp
• 3 tbsp
• 2 tbsp
• 2 tsp
• 2 tsp

Method (preview)

1. 1

   In the top half of a double boiler set over simmering water, combine all the ingredients.

2. 2

   Cook for about 20 minutes, stirring every 5 minutes or so, until the sugar begins to melt and the mixture thickens.

3. 3

   Remove from the heat and let the mixture cool to 100 degrees F.

4. 4

   Pass the mixture through a sifter. Use immediately or store in a cool, dark place for several months.