Smoky Molasses Rub

Sweet and spicy, our Smoky Molasses Rub takes you on a deep dive into flavor and delivers on its promise of succulent meals. The caramel depth of the molasses plays with bright demerara sugar at first, with the smoky salt right on their heels. Chipotle’s fruity burn and pleasant smoke teams up with the aromatic base of onion and garlic, and they sit squarely in the middle ground of flavor with paprika’s solid warmth. Red bell pepper and teasing hits of orange peel finish the flavor on a high note, adding contrast to the rich molasses. We blend our Smoky Molasses Rub in small batches in our facility, to ensure freshness and provide our customers with the most flavorful product possible.

Dark, sticky, slightly funky molasses is a by-product of sugar production. The liquids in fresh sugar cane are extracted into a “juice” and clarified by heating and mixing with lime. The unwanted solids fall away and the clarified sugar juice is further refined to remove the sugar crystals. Golden molasses happens after this initial boiling and refining, when some, but not all, of the sugar has been extracted. With a second boiling, which pulls out even more sugar, we are left with dark molasses. Blackstrap molasses, inky dark and bittersweet, is heated three times, removing almost all of the sugar, and creating a product that’s fairly high in iron and other minerals, since it’s been concentrated three times.

Tips From Our Kitchen

Our customers have used this rub on just about every meat. They love it rubbed into babyback ribs, over pork chops, and on a smoked brisket. They’ve put it on grilled chicken, and rubbed it over chicken breasts before wrapping the breasts with bacon and roasting. Mix into ground pork for a free-form breakfast sausage patty. Rub onto tuna steak and sear on both sides, or stir into tuna salad for a special lunch kick. Vegetarian friends can put this on tofu and bake. It’s great on sturdy vegetables. Make a surprising side by cutting green cabbage into wedges and tossing with Smoky Molasses Rub and some mustard, and baking until crisp and savory. Roll into compound butter and use over corn or baked sweet potatoes.

Blended from granulated molasses, demerara sugar, orange, smoked Hickory salt, garlic, onion, chipotle, paprika and red bell pepper.

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