Salt the brisket first with about 1/2 tsp of kosher salt per pound, then coat every surface with 1–2 tablespoons of Moon Rock per pound and leave it uncovered in the fridge overnight. Salting separately lets you set the salt for the cut and the crowd, while the rub builds the bark.
Moon Rock is built to be used with your own salt. The rub handles color, crust and flavor; the salt amount stays in your hands.
“Everyone has their own preference. Most blended seasonings were too salty and could ruin a good cook. Now you control the salt level.”
— Will, founder, Kendu Spice Co.
When a cut gets extra salt, it goes on first, then Moon Rock over every surface. Salt amounts are for Morton Coarse Kosher Salt; treat them as a starting point and dial it in to your liking. The rub amount is the same for every cut: 1–2 tablespoons per pound. Big cuts can take more; thin cuts need less.
| Cut | Kosher salt | Moon Rock | Rest before cooking |
|---|---|---|---|
| Brisket | About 1/2 tsp per lb | 1–2 tbsp per lb | Overnight, 8–24 hours |
| Tri-tip | Roughly 1/4 tsp per lb | 1–2 tbsp per lb | At least 1–4 hours; overnight if you plan ahead |
| Pork ribs | None — leave it off | 1–2 tbsp per lb | Overnight if you can |
| Beef ribs | A little | 1–2 tbsp per lb | Overnight if you can |
| Pork shoulder | About 1/4 tsp per lb | 1–2 tbsp per lb | Overnight |
| Chicken thighs | None — a healthy dose of Moon Rock is enough | 1–2 tbsp per lb | At least 30 minutes |
30 minutes minimum. That's long enough for the salt and rub to sweat into the surface, and it still makes a noticeable difference over cooking right away.
Overnight for big cuts. Brisket and pork shoulder go on a rack, uncovered, in the fridge for 8–24 hours. The salt has time to work deeper into the meat, and the surface dries out, which sets you up for better bark.
Salt pulls moisture to the surface, dissolves into it, and gets drawn back into the meat. Given an overnight rest, that seasons the cut well below the crust instead of just the outside.
Moon Rock's coffee, brown sugar and molasses are what turn into bark. The sugar caramelizes under heat and the coffee and molasses bring the dark color, with garlic and black pepper building texture and flavor into the crust. No artificial dyes: the color comes from the ingredients.
Yes, but use a little less. The amounts here are for Morton Coarse Kosher Salt. Table salt has finer grains, so each teaspoon holds a bit more salt. If you use Diamond Crystal kosher salt, which is much lighter, use nearly twice as much.
Skip the separate salt. A wet brine or a salty injection has already seasoned the meat, so go straight to Moon Rock.
Cut back the separate salt or leave it off. Moon Rock does contain salt — kosher salt is the first ingredient on the jar — so it isn't salt-free, but because the salt you add is separate, you decide how much goes on.
Available at Woodlands Market · Mollie Stone's · United Markets · KenduSpice.com
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