Our Bourbon Molasses Rub is destined to become one of our more popular grilled chicken seasonings. Now while it was developed with chicken in mind. It will also work well on smoked or roasted pork, and grill fish.
As a rule of thumb you should use about 1 tablespoon of dry rub per pound of chicken or pork. If you’re using our Bourbon Molasses on fish I recommend using about 1/2 that much to start.
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.
Hand blended from granulated molasses, demerara sugar, orange, smoked Bourbon Barrel salt, garlic, onion, chipotle, paprika and red bell pepper.