Spiced Meat Rub
When I posted this Spice Rubbed Chicken a couple months ago, I am not sure that I emphasized how much we love this chicken. And the rub. It’s a perfect combination of sweet and spice.
I mix up this rub in large quantities and keep it in my pantry. I might even give it as gifts this holiday season (shhh, it’s our little secret!) I have even expanded the proteins that I use this rub on. It goes amazingly well with pork and I’d like to try it on tofu as well.
I just wish we had a grill so I could taste the awesomeness of this rub and meat that’s been cooked on a grill…
One Year Ago: Golden Snitch Cake Pops
Two Years Ago: Chicken Gyros and French Silk Pie
Three Years Ago: Square Cake Balls and Buttermilk Cupcakes with Chocolate Swiss Meringue Buttercream
Four Years Ago: Monster Cookies
Spiced Meat Rub
Ingredients:
1/4 cup kosher salt
6 Tbsp brown sugar
1/4 cup chili powder
1/4 cup smoked paprika
4 tsp ground black pepper
1/2-1 tsp cayenne pepper
Directions:
To Make Spice Rub
Combine spices in a small jar. Screw on lid tightly. Shake until completely mixed.
Store in a cool dry cabinet.
To Use Spice Rub
Use 2 Tbsp of rub per pound of meat. Gently massage into meat and all to sit at least 2 hours, up to 3 days. Cook meat to your preference.
Recipe from Cooks Illustrated
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
honey and thyme sound like amazing additions! and i had to laugh at 50 granules of yeast 🙂 will definitely have to try this!
beantownbaker — May 23rd, 2013 @ 9:03 pm
Yea, it’s definitely comical. I feel bad for the people who didn’t read the comments to find out that you really shouldn’t try to count out 50 granules of yeast!
This sounds awesome 🙂 I’ll have to pass this recipe on to my husband!
beantownbaker — June 10th, 2013 @ 1:08 pm
It’s seriously so spicy and awesome. I can’t wait to try more flavor combinations.
Hi, I hope I’m not too late to receive a response. I read just about every post on Jeffrey’s blog and I’m a bit confused. Are the given quantities weight or volume (i.e. fluid ounces). I’m used to ml and grams… :-S
Thanks Susan
beantownbaker — September 14th, 2013 @ 1:32 pm
I can’t comment on what is in Jeffrey’s blog. The recipe in this post is referring to liquid ounces.
CAUTION!!! I made my first two bottles this past Monday and followed the instructions exactly. I even purchased the flip top bottles recommended on this site from Amazon. Tonight, after exactly 48 hours, I pulled them out of my kitchen cabinet and placed them in the fridge. Not 10 seconds after I shut the door, I heard a loud pop. Both bottles had exploded in the fridge! There was glass and ginger beer everywhere. My fridge walls are dented from the explosion. If those bottles had been in my hand when they exploded, I would be in the ER right now. I STRONGLY RECOMMEND THAT ANYONE MAKING THIS RECIPE USE PLASTIC BOTTLES. DO NOT TAKE A CHANCE WITH GLASS.
beantownbaker — May 12th, 2014 @ 4:52 pm
Oh wow. Sorry to hear that. I have only made this ginger beer twice and both times I used glass bottles with no issue.
Hey friends!
So how much raw ginger did you end up needing to extract 2 oz of juice?
Also in relation to the glass bottles, you could do this in a glass wine making carboy container with a valve on the top to allow the fermentation a little release. Then transfer to glass bottles and refrigerate to avoid explosion. Check at the wine shops, these materials aren’t too pricey, but can save some disasters!
Thanks!
beantownbaker — September 2nd, 2014 @ 7:01 pm
I really can’t remember how much ginger I needed. It was quite a bit though.
A couple tips for those of you wanting to make this in glass bottles. Use only flip top bottles ( I use a dark green bottle of Trader Joe’s ginger brew- good stuff by the way). Also, during the 48 hours, open the cap a few times which let’s a little bit of the carbonation out (even just every 12 or 16 hours should be enough)Then shake it gently a few times before storing on the fridge. This way, they is much less chance of any explosions.