Kansas City Molasses Smoke Rub

Molasses-rich, sweet-smoky and savory with paprika, garlic, onion and black pepper.

Molasses and smoke are strongest when used with restraint. Low or moderate heat gives a sweet coating time to brown without burning. A tart side dish can provide balance more effectively than another layer of sugar-heavy barbecue sauce.

Ribs, pork, chicken, brisket, meatloaf, mushrooms and roasted vegetables.

Start with 8 g per pound of raw meat; for a fuller coating, work up to 12 g per pound on a later cook after tasting. Weighing is more consistent than spoon measures because grind and density vary. Keep seasoned raw meat refrigerated, reduce the rub on pre-salted meat, and account for salty sauces. For vegetables and everyday cooking, begin with 1 teaspoon per pound and adjust after tasting.

Use indirect heat for sweet rubs and add sugary glazes late. These are starting amounts; your meat, cooking method and taste determine the final seasoning.

For a 4 lb pork shoulder, start with 32 g Kansas City Molasses Smoke Rub. Pat dry, season evenly and refrigerate for 2-12 hours if time allows. Cook with indirect heat at 250-275°F until the bark is set, then cover or wrap with a small splash of water. Continue until a probe slides in easily, commonly around 195-205°F. Plan roughly 6-9 hours, but judge tenderness rather than the clock. Rest covered for 30-60 minutes, shred and mix with defatted cooking juices. Add cider vinegar a teaspoon at a time after tasting.

Contains mustard. Always review the physical package label before use.

Ingredient overview: Brown sugar, Molasses powder, Paprika, Smoked paprika, Fine salt, Garlic powder, Onion powder, Ground black pepper, Mustard powder, Smoke flavor powder, Cayenne pepper.

Check the physical package for the complete current ingredient and allergen statement, including subingredients of compound powders. If you need to avoid an ingredient, contact Spice Czar before ordering.

• 2 oz Shaker Bottle
• 4 oz Fresh-Sealed Pouch
• 8 oz Fresh-Sealed Pouch
• 1 lb Fresh-Sealed Pouch

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Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

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