Smoky Molasses is hand blended from granulated molasses, demerara sugar, orange, smoked Hickory salt, garlic, onion, chipotle, paprika and red bell pepper.
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.
As a rule of thumb you should use 1 or 2 tablespoons of dry rub per pound of chicken or pork. For fish 1/2 that amount might be enough.