INGREDIENTS: Cane Sugar, Molasses, Dehydrated Onion, Spices, Paprika, Dehydrated Garlic, Orange Peel, Chipolte Pepper, Red Bell Pepper. NET WT 2.2 OZ
BEST USES: Use as a rub for pork, poultry or beef. As a rule of thumb, you should use about 1 tablespoon of dry rub per pound of chicken or pork. Shake the spice blend onto the meat/poultry and pat evenly on all the sides. Let the meat/poultry sit in the refrigerator for 8-24 hours to allow the spices to marry before smoking or grilling.
DESCRIPTION: Often times, meat rubs contain a lot of salt. In fact, the “holy trinity” of a meat rub is sugar, salt, and paprika. DAK’s wanted to find a way to create the perfect meat rub without any salt. We think RED MOUNTAIN RUB accomplishes this goal. This rub has a delicate balance of sweetness from the granulated molasses and demerara sugar combined with the earthiness of onion and garlic. Then add a pinch of heat with chipotle and coarse black pepper, finished with a hint of orange zest. The sugar and molasses help create a nice bark (crust) on the outside of grilled and smoked meats.