Hand Blended Ingredients: granulated molasses, demerara sugar, orange, smoked Hickory salt, garlic, onion, chipotle, paprika, red bell pepper
Smoky Molasses Rub has a subtle sweetness that is followed by an earthiness from the garlic and onion. It has a bit of heat that hits the back of your throat with some lingering citrus notes.
The granulated molasses, sourced from New Orleans, helps seal in the juiciness of the meat by forming a caramelized crust on the meat, making a perfect rub for grilled chicken, smoked brisket, and ribs. Also delicious on roasted veggies and tofu.
Start with one tbsp. of Granddad’s dry rub per pound of chicken, beef, or pork and half of a tbsp. for fish. Refrigerate 8 to 24 hours before cooking to allow time for the meat to absorb the flavors. Adjust as you go, just like Granddad did!