Dry Rub

This is an excellent all-purpose dry rub recipe for chicken, fish, pork, or lamb, and can also be a breading for deep-frying. Sprinkle it 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.

  • 1/2 cup dark or light brown sugar
  • 3 tablespoons black pepper
  • 3 tablespoons salt
  • 3 tablespoons chili powder
  • 2 tablespoons paprika
  • 2 tablespoons cumin powder
  • 2 teaspoons garlic powder, optional
  • 2 teaspoons lemon pepper, optional
  • 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 100F.
  • Pass the mixture through a sifter.
  • Use immediately or store in a cool, dark place. Rub will keep for several months.
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