Badia Holy Smokes Pork Rub, Smoked Sea Salt & Brisket Rub Bundle

A three-piece smokehouse kit built for low-and-slow cooks, weekend cookouts, and anything that hits a grate or smoker. Each blend handles a different job so you can move from pork shoulder to brisket to finishing salt without reaching past the rack.

What's Inside

Holy Smokes Pork Meat Rub (5.5 oz) for ribs, shoulders, and tenderloin; Brisket Rub Seasoning (6 oz) with the pepper-forward bark profile beef demands; and Smoked Sea Salt (9 oz) for finishing, dry brines, and a wood-smoke note in anything from eggs to popcorn.

How to Use Them Together

Dry-brine a brisket overnight with the Smoked Sea Salt, then coat heavily with the Brisket Rub before the smoker. Use the Pork Rub on baby backs, pulled pork, or chops — apply 30 minutes ahead, or up to 12 hours for deeper bark. Finish sliced meats, grilled corn, baked potatoes, and burger patties with a pinch of Smoked Sea Salt to extend the smoke flavor onto the plate.

Best For

Backyard pitmasters, tailgates, holiday cookouts, and anyone running a kettle, pellet grill, or offset smoker through pork and beef on the regular.

Ships from Doral, FL.

Best for: Backyard smokehouse cooks — pulled pork, brisket, ribs, and grilled steaks.