Ingredients
- 1/2 Cup Bourbon (I have used Irish Whiskey as an alternative, which gives about the same result. Scotch imparts extra smoky flavor).
- 1/4 Cup full flavor molasses
- 1/4 Cup Cider Vinegar
- 1/2 Cup of Water
- 1 teaspoon Cayenne (Since the rub is hot as well this is not extremely important, but adding it to the marinade will make sure it gets into the meat better, I have also used a variety of Mexican chili powders as alternatives).
- 1/2 teaspoon salt (I usually use sea salt, but any salt works)