Beer Can Chicken Rub
Heat up your summer cookout with a blend that combines ginger with garlic and the smokiness of paprika. Yes, the spice rub has a strange name - and the idea of cooking or grilling a chicken with a can of beer inside the chicken cavity can seem outright odd - but technique keeps the meat moist and tender. (It's like basting, but without all the work.) And the results are undeniably delicious: chicken skin that is thin and crispy, and meat that falls off the bone.
INGREDIENTS: sea salt, organic garlic, organic spices, smoked paprika, organic onion, organic ginger, peppercorns.
Glass jars: 1.75 inches x 4 inches. Come with sifter cap.
Resealable bulk bags: 8 oz and 1 pound options come in a resealable stand-up bag that's easy to open and close. Both come with directions for how to pop popcorn on the stove top.
How To Use: For a dry rub: Use 1 Tbsp per pound of meat, or 1/2 Tbsp per pound of vegetables. For a wet rub: Use 1 to 2 Tbsp of seasoning with a bit of neutral tasting oil or other liquid, and mix together to create a thick paste. To make into a sauce or dip: Use 1 Tbsp for every 1/2 cup of liquid. Get more recipe ideas here.
SHELF LIFE: Two years from purchase.
STORAGE: Please keep stored in a cool, dark and dry location.