Bourbon Molasses Rub
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.
A noticeable yet somewhat mysterious sweetness followed by a smooth earthiness from the garlic and onion. Then you’ll pick up a bit of heat that hits the back of your throat with some lingering citrus notes.
If you want some additional citrusy flavor add a few squirts of fresh squeezed orange after you season your meat but before you begin to grill or smoke. The fresh citrus will ignite and enhance the citrus notes .
What’s In It
Hand blended from granulated molasses, demerara sugar, orange, smoked Bourbon Barrel salt, garlic, onion, chipotle, paprika and red bell pepper.
Serving Size 1 Teaspoon, Amount Per Serving: Calories 7.51, Fat Cal. 0.9, Total Fat 0.1g (0% DV), Sat. Fat 0g (0% DV), Trans Fat 0g (0% DV), Cholest. 0mg (0% DV), Sodium 143.2mg (6% DV), Total Carb. 1.8g (1% DV), Dietary Fiber 0.4g (2% DV), Sugars 1.2g, Protein 0.1g (0%DV), Vitamin A (3% DV), Vitamin C (1.5% DV), Calcium (0.5% DV), Iron (0.8% DV), Percent Daily Values (DV) are based on a 2,000 calorie diet.
1/2 Cup Jar