Badia Holy Smokes Pork & Meat Rub, 5.5 oz

Holy Smokes is a sweet-and-savory pork rub built for low-and-slow barbecue — brown sugar, paprika, garlic, mustard, and warm pepper layered to form a deep mahogany bark on smoked meats. Sweet enough to caramelize, salty enough to season through, peppery enough to balance the sugar.

Common Uses

Massaged into pork shoulder before a 12-hour smoke for pulled pork. Coated onto baby back and St. Louis ribs with a yellow mustard binder. Rubbed onto pork belly burnt ends, picnic hams, and whole hog. Works on beef chuck, brisket point, and smoked chicken thighs. Sprinkled onto pork chops before a hot grill sear.

Cuisine Context

The flavor profile of American barbecue — Memphis ribs, Carolina pulled pork, Kansas City burnt ends. Sugar-forward rubs like this are what define competition-style 'cue, where the bark needs color, sweetness, and a peppery finish to balance the smoke ring underneath.

Pro Tip

Apply the rub heavy 2 to 4 hours before smoking, not the night before — sugar pulls moisture out of pork, and an overnight cure can turn the surface gummy instead of building a clean bark.

Ships from Doral, FL.