Smoky Honey BBQ Rub

Smoky, sweet, savory, spicy and tangy.

A honey barbecue rub supplies sweetness as well as savory spice, so a separate sugary glaze may be unnecessary. Keep the coating thin and the heat controlled. A sharp salad or slaw can balance the plate without changing the rub's character.

Chicken, turkey, salmon, pork, beef, tofu, seitan, mushrooms, potatoes, plantains, corn, rice, beans, sauces, marinades and dressings.

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 2 lb boneless chicken thighs, use 8 g Texas Chicken Rub or 16 g Smoky Honey BBQ Rub. Put in a covered baking dish with 1/4 cup unsalted stock or water. Bake at 325°F, starting temperature checks at 45 minutes. Cook every piece to at least 165°F; thighs often shred more easily around 175-185°F. Rest briefly, shred and fold in just enough cooking juices to stay moist. Taste before adding salt or sauce. Chicken breasts should be checked earlier and removed once they reach 165°F.

Honey (cane sugar, honey), paprika, molasses (cane sugar, cane molasses, cane caramel), garlic, smoked salt, black pepper, cumin, vinegar (maltodextrin, white distilled vinegar, modified food starch), guajillo, cayenne, allspice, celery.

Check the physical package for the complete current ingredient and allergen statement. 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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