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Smoky Molasses Rub - 3.3 oz

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Product Details

Flavor Profile

This has a noticeable, yet somewhat subdued sweetness followed by a smooth earthiness from the garlic and onion. You’ll pick up a bit of heat that hits the back of your throat with some lingering citrus notes. If you like the citrus flavor, you can squeeze an orange over your meat once you’ve finished seasoning it, but before you grill or smoke it. The fresh citrus will give a little something extra to the citrus notes in the blend.

How Much and When

As a rule of thumb you should use about 1 tablespoon of dry rub per pound of chicken or pork. On fish I recommend using about ½ that much to start. In general I always recommend using a bit less the first time your experimenting with any new rub as you can always add more flavor if desired but you can’t take flavor away if you over season.

I’ve seasoned both chicken and pork with this rub and have then let them sit in the refrigerator for 8-24 hours to allow the seasoning to marry with the meat before smoking or grilling. For fish I only tend to let the seasoning sit for 30 minutes before cooking.

What’s In It

Smoky Molasses is hand blended from granulated molasses, demerara sugar, orange, smoked Hickory salt, garlic, onion, chipotle, paprika and red bell pepper.

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