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'll also work well on smoked or roasted pork and grilled fish. Great smoker and grill rubs tend to be built on the "holy trinity" foundation of sugar, salt and paprika. This rub has all three but with several unexpected twists. 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 ½ that much to start. In general I always recommend using a bit less the first time your experimenting with any new rub as you can always add more flavor if desired but you can't take flavor away if you over season. I've seasoned both chicken and pork with this rub and have then let them sit in the refrigerator for 8-24 hours to allow the seasoning to marry with the meat before smoking or grilling. For fish I only tend to let the seasoning sit for 30 minutes before cooking. Flavor Profile - 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. If you want some additional citrusy flavor add a few squirts of fresh squeezed orange after you season your meat but before you begin to grill or smoke. The fresh citrus will ignite and enhance the citrus notes
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