Cambridge Dry Rub (Thanks To Chris Schlesinger)

    1/2 c  Dark or light brown sugar           2 tb Cumin powder
      3 tb Salt                                2 tb Paprika
      3 tb Black pepper                        2 ts Garlic powder; optional
      3 tb Chili powder                        2 ts 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