- One 14-ounce jar yellow mustard
- One 8-ounce jar whole-grain Dijon mustard
- ½ cup packed dark brown sugar
- 2 tablespoons peanut or olive oil
- 2 tablespoons molasses or Steen’s cane syrup
- ½ cup bourbon
- 1 teaspoon kosher salt, preferably Morton
- In a medium bowl, mix both mustards together until they are combined; add the brown sugar, oil, molasses, bourbon, and salt. Mix well. Coat food and marinate for 2 to 4 hours in the refrigerator, turning occasionally. The rub will keep, tightly covered, in the refrigerator for up to 2 days.