Friends, we are gathered here today to celebrate the life of Bourbon Molasses Rub. It was so loved by all that were able to taste it. Bourbon Molasses Rub was good with all walks of life, from cows to chickens and even fish. It made vegetables tolerable, and we all know how unwelcome vegetables are at parties! We tried so desperately to save it, but without the magic that is smoked bourbon barrel salt in bulk, we were unable. Do not weep, Bourbon Molasses Rub had a wonderful run and will be forever remembered fondly. 

Bourbon Molasses Rub is survived by its young spawn, Smoky Molasses. Smoky Molasses continues to honor the legacy of Bourbon Molasses by tasting delightfully similar on all the same foods its predecessor touched. 

Our Smoky Molasses Rub was created to take over for our Bourbon Molasses Rub, one of our more popular chicken rubs. Since great smoker and grill rubs tend to be built on what some consider to be the “holy trinity” of rub foundations, we thought this one should, too. Sugar, salt, and paprika are the three elements that we wanted to be sure we kept in our Smoky Molasses. 

Some people prefer chicken to be grilled while others prefer a good slathering of sauce, but if you’ve ever been lucky enough to enjoy some chicken prepared by a pit master, it is a safe bet that they used a dry rub to wow your senses. Dry rubs are seasoning blend made up of different herbs and spices that give meat an unforgettable flavor. The seasoning is usually shaken onto the meat on all sides and then patted into it. This patting technique is typically referred to as “rubbed.” 

Salt and Sugar

These are two of the most controversial ingredients in America today. There are two strong camps- those that feel these two things are possibly evil in origin, and those that simply cannot get enough. Certainly, there are negatives associated with both when not used in moderation, but they can be enjoyed if one is mindful of their food choices. On the grill, salt and sugar work together to create the best sorts of rubs. The salt encourages the juiciness of the meat and brings together all the spices. The sugar acts as a crust, sealing the juices in place so the meat remains perfectly moist. 

Don’t think about salt and sugar as black and white as “use it” or “don’t go anywhere near it.” Instead, think about them as ingredients just like any other. Use enough to deliver optimum flavor and indulge with caution. You will find that many companies have spice blends that are heavy on either the salt or the sugar because they are inexpensive ingredients, which is a “smart business decision” and does not consider that people are looking to make their food taste better.

The Story Behind our Smoky Molasses

Sometimes a single ingredient is all it takes to get inspired for a new blend. High quality granulated molasses was that ingredient. When coming up with Bourbon Molasses, the desire for a good seasoning blend for chicken with some smokiness, some heat, and then a hint of citrus was the driving force. For this blend, we kept all those elements and incorporated a different salt which gives a good smoky flavor all its own. 

Our granulated molasses is sourced from New Orleans. This domestic molasses is different from imported molasses because it has a shorter ripening time. Blackstrap molasses undergoes boiling three times until there is very little leftover sugar. Our New Orleans granulated molasses has the most flavor and lowest sugar profile possible of any molasses. Blackstrap molasses is very robustly caramel flavored and is somewhat bitter. This molasses is 100% blackstrap molasses and contains no fillers, additives, colorings, or flavorings. 

Smoky Molasses took a while to perfect because we wanted something that would be close to the Bourbon Molasses rub. Hickory Salt really stepped up and helped us make something delicious out of a bad situation. This salt gives the blend a good personality which compliments the smokiness of the roasted garlic and toasted onion. 

How Much and When

For how much of this rub you want to use, one tablespoon of dry rub per pound of chicken, beef, or pork is a good starting point. If you are using it on fish, start with half of a tablespoon. In general, you should be using less of a blend than you think you would need to start out with because our blends are extremely flavorful. You can always add more if you want more flavor, but you can never get rid of the flavor if you have over seasoned the meat.

If you season meat with this blend, you can let them sit in the refrigerator for 8 to 24 hours before cooking it to allow time for the meat to absorb the flavors. For fish, we recommend giving it a full 30 minutes before cooking to let the fish absorb the blend. 

Flavor Profile

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. 

What’s In It

Smoky Molasses is hand blended from granulated molasses, demerara sugar, orange, smoked Hickory salt, garlic, onion, chipotle, paprika and red bell pepper.  

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