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. 
Yum! These look FABULOUS!!
http://www.simplysweeter.blogspot.com
I’m so curious to see what homemade marshmallows taste like! They look pretty awesome in the pictures!
yum!!! i love homemade marshmallows!!! i like to chocolate dip 2 sides so they look like little ice cream sandwiches!
I wouldn’t even need chocolate and graham crackers to enjoy these. I could gobble them up all by their lonesome.
Hmm, I would think they’re really tricky but it sounds like I was wrong. I’m not the biggest marshmallow fan but I have a feeling that homemade taste way better!
Marshmallows have been on my shortlist for a while now. You just pushed me over the edge. I can just see some dipped in chocolate or rolled in toasted coconut and packaged up for the holidays! Question – where do you find the gelatin in the supermarket? In the baking aisle?
Rachel
http://theavidappetite.com
You can actually put the marshmallows in the fridge, and they will set up faster.
I don’t like store-bought marshmallows (unless they’re toasted), but the homemade ones just have such an incredible texture… and I love that you can flavor them however you want. I used to make 5-spice marshmallows at Flour. I really want to make them at home.
These look gorgeous! I might have to make some for hot chocolate season.
I
WANT
THESE
NOW.
Seriously. These look amazing!!
How many grams of gelatine are in each pack? I have a feeling different countries have different amounts…
I had a great cassis marshmallow at an afternoon tea recently and thought they were really hard to make.
I have yet to make homemade marshmallows….I need to get over that fear!
Silly question…
If I was making Rice Krispie Treats could I just mix the cereal in and then pour it all into a pan to set up?
I just thought they might taste better with the homemade marshmallow.
Thanks.
Rachel – The gelatin is near the Jello in my super market. It’s up on the top shelf.
Cupcake Kelly – My box of gelatin says 1 oz for 4 small envelopes. Does that help?
yipeiokyay – Sounds like it could work. You might want to throw some butter in too? Alton Brown did say you can use them to make Rice Krispies treats during the episode, but he implied that you do it after they have set up.
To everyone who has been afraid of making marshmallows – it’s seriously SO EASY. Do it!
I love love love making marshmallows! You can flavor them, too, so try out different extracts and flavorigns in them for an extra kick. Peppermint ones with mini chocolate chips on top are AWESOME
Okay, even tho I read your blog often, this is the first recipe I’ve actually tried. I’ve been dying to do homemade ‘mallows because the stay-puff ones taste like the gas they use to puff them up. 🙁 Mine are drying now, so no report on how they came out yet, but I have to agree – except for my nervousness working with hot candy (legacy of a drop of hot caramel on a bare foot that left a mark for years) – these were super-easy.
Question: my gelatin smelled kind of bad when it had sat in the water for a while, tho the smell seems to have gone away. Did this happen to you? Could my gelatin have been a little funky? (Can gelatin even go funky?). Thx!!
Virginia – I do remember the gelatin having a weird smell that does go away. I hope you enjoy them as much as we do. A friend told me that if you can’t wait the full 4-hours you can pop them in the fridge to speed up the process.