Kinder’s Cherry Cola Seasoning, 9.4 oz.
Kinder’s new Cherry Cola seasoning was inspired by sweet and tangy classic that we loved when we were kids. It is a blend of classic cola flavors like caramel, citrus, and spices blended with tangy red cherry and rich brown sugar. The result is a rub that will take you back in time the moment you pop it open. And we happen to think it&rsquos one of the best BBQ rubs we&rsquove made with just the right blend of sweet, tangy, and spicy. It&rsquos amazing on ribs, pork, salmon, and so much more.
Kinder’s: Handcrafted by People Obsessed with Flavor
In 1946, World War II Navy veteran John Kinder started his own butcher shop in a small storefront in San Pablo, California. Over the next seven decades, John built a reputation for commitment to quality, family service and amazing flavors. At the age of 90, he was still showing up first and helping customers find quality ingredients to make clean, delicious meals for family and friends. At Kinder’s, we carry on Grandpa John’s legacy. We show up first. We treat you like family. We are obsessed with quality. And we hope you love our flavorful seasonings and sauces as much as we do.
The Kinder’s Difference
Here at Kinder’s, we take flavor and quality very seriously. Each one of our products is handcrafted with only the highest quality ingredients. We never use any artificial flavors, fillers, or additives. Just premium seasonings, sauces and condiments for meals the whole family will love.
NOT THEIR GREATEST FLAVOR
Kinder’s is a great product and this is the first flavor I have purchased that did not deserve 5 stars!
Grandpa
Great on smoked pork
Good stuff
Unique
Artificial flavoring
I’m a big fan of most of these seasonings but this one not as much. It is as advanced. It tastes like Cola at least but that ends up making it taste very artificial.
Delicious on Pork Tenderloin and Chicken!
My family LOVES this spice blend. I get the pork tenderloin at Sams Club. I dredge the loin in this stuff and let it sit for a couple of hours before grilling the loin whole. Let it rest, slice at an angle and enjoy! The next day any leftovers (rarely) go on warm crusty baguette bread slathered with garlic aioli, raw onions, pickled jalapeños, Muenster cheese, and shredded lettuce.