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Hickory and Molasses Dry Rub Seasoning Char Crust

$7.95 $5.95

Char Crust Hickory & Molasses Dry Rub Seasoning – Broil, Baste, Grill. Seals in the Juices. Get the secret! Used by the best chefs in many of the finest restaurants. My dad’s legendary Chicago steakhouse – Al Farber’s – is where it all started in 1957. Thick prime steaks with charred crusts, bursting with juicy flavor. When diners would literally beg to take home our seasonings that made their meat so good, we knew we had a winner. That time and those flavors are captured in our Original Char Crust Rub. Over the years I’ve added delicious new flavors to be used on all meats, fish, and even veggies. But we still make our rubs like my father Nathan did…in small batches with only the best herbs and spices. And of course, they all Seal in the Juices! Enjoy and eat well. Deep, rich molasses. Not too sweet. Tangos on your tongue with natural hickory grilled flavor. Pair this award winning twosome with pork (chops, roasts, or tenderloin), chicken, turkey, even green beans for smoky, low fat flavor. One taste and you’ll be ready for the dance floor yourself! This comes packaged with easy and fast preparation instructions on the side of the box.

Recipe: Hickory & Molasses Ribs:
Total time: 5 – 6 hours (only 15 minutes of work, but must be slow cooked). Tender and a bit chewy, these ribs are a joy to eat.
Ingredients (for 4 servings): 2 full slabs (or “racks”) of ribs, 2 Tbsp. Char Crust Hickory & Molasses, 1/2 cup favorite barbecue sauce (optional).
The day before: Apply half of the Char Crust to all surfaces of the slabs, wrap in plastic and refrigerate overnight.
Next day: Preheat oven or smoker to 220 degrees.
Remove ribs from refrigerator and allow to come to room temperature (approx. 30 minutes). Pat them down with the remaining Char Crust. If using a regular oven, place on cookie sheet and transfer to your oven. (If using a smoker, follow the smoker manufacturer’s instructions.)
Cook for approximately 5 to 6 hours (yes, hours! There’s just no way to cook ribs quickly and get the same incredible results). Check on them once an hour, turning them over and rotating their position so they cook evenly. Brush lightly with the barbecue sauce the last two times you check on them. For sizzling caramelized sauce, baste heavily a third time, and finish the ribs under the broiler for 2 to 3 minutes before serving.
Serve with coleslaw, cornbread, steamed veggies, and lots of napkins!

No Fat Ingredients: processed wheat, salt, dry molasses powder, spices, caramel color, hydrolyzed soy & corn protein, paprika, mustard & natural hickory smoke flavor.

Manufactured in Illinois

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SKU: C779 Category:

Description

Hickory and Molasses Dry Rub Seasoning Char Crust

Hickory and Molasses Dry Rub Seasoning by  Char Crust – Broil, Baste, Grill. Seals in the Juices. Get the secret! Used by the best chefs in many of the finest restaurants. My dad’s legendary Chicago steakhouse – Al Farber’s – is where it all started in 1957. Thick prime steaks with charred crusts, bursting with juicy flavor. When diners would literally beg to take home our seasonings that made their meat so good, we knew we had a winner. That time and those flavors are captured in our Original Char Crust Rub. Over the years I’ve added delicious new flavors to be used on all meats, fish, and even veggies. But we still make our rubs like my father Nathan did…in small batches with only the best herbs and spices. And of course, they all Seal in the Juices! Enjoy and eat well. Deep, rich molasses. Not too sweet. Tangos on your tongue with natural hickory grilled flavor. Pair this award winning twosome with pork (chops, roasts, or tenderloin), chicken, turkey, even green beans for smoky, low fat flavor. One taste and you’ll be ready for the dance floor yourself! This comes packaged with easy and fast preparation instructions on the side of the box. Hickory and Molasses

Recipe: Hickory and Molasses Ribs:
Total time: 5 – 6 hours (only 15 minutes of work, but must be slow cooked). Tender and a bit chewy, these ribs are a joy to eat.
Ingredients (for 4 servings): 2 full slabs (or “racks”) of ribs, 2 Tbsp. Char Crust Hickory & Molasses, 1/2 cup favorite barbecue sauce (optional).
The day before: Apply half of the Char Crust to all surfaces of the slabs, wrap in plastic and refrigerate overnight.
Next day: Preheat oven or smoker to 220 degrees.
Remove ribs from refrigerator and allow to come to room temperature (approx. 30 minutes). Pat them down with the remaining Char Crust. If using a regular oven, place on cookie sheet and transfer to your oven. (If using a smoker, follow the smoker manufacturer’s instructions.)
Cook for approximately 5 to 6 hours (yes, hours! There’s just no way to cook ribs quickly and get the same incredible results). Check on them once an hour, turning them over and rotating their position so they cook evenly. Brush lightly with the barbecue sauce the last two times you check on them. For sizzling caramelized sauce, baste heavily a third time, and finish the ribs under the broiler for 2 to 3 minutes before serving.
Serve with coleslaw, cornbread, steamed veggies, and lots of napkins! Hickory & Molasses

No Fat Ingredients: processed wheat, salt, dry molasses powder, spices, caramel color, hydrolyzed soy & corn protein, paprika, mustard & natural hickory smoke flavor.  Hickory and Molasses

Manufactured in Illinois  Hickory and Molasses   www.TasteWhatIsHot.com

Additional information

Weight .75 lbs
Dimensions 1 × 1 × 5 in

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