Badia Holy Smokes Pork & Meat Rub, 24 oz

A heavy, savory-sweet rub built for the smoker — paprika, brown sugar, garlic, and pepper layered for pork shoulder, ribs, and brisket. The 24 oz size is the pitmaster size, made for cooks running long sessions on the smoker or feeding a crowd off the grill.

Common Uses

Rub heavily on pork shoulder for pulled pork, baby back and St. Louis ribs, brisket, and pork belly burnt ends. Season beef chuck for the smoker, whole chickens for spatchcocking, and thick-cut chops for the grill. It also works on smoked sausage, meatloaf, and oven-roasted pork tenderloin when the smoker isn't running.

Cuisine Context

American barbecue is regional — Memphis ribs, Carolina pulled pork, Texas brisket, Kansas City everything — but the common ground is a sugar-and-paprika rub that builds bark over hours of low heat. This is that rub: the crust that forms on the outside of competition pork and the sweet-savory edge people fight over at the cutting board.

Pro Tip

Apply the night before and let the meat rest uncovered in the refrigerator. The salt pulls moisture to the surface, the sugar dissolves into it, and the rub bonds to the meat — giving you a deeper bark and cleaner smoke ring than a same-day application.

Ships from Doral, FL.