The Product
Kendu Spice Co.
Moon Rock
Brisket & Bark Rub
Competition Brisket Seasoning · No Artificial Dyes · Small Batch
$12.98
5 oz. / Small Batch · Marin County, CA
Moon Rock is a seasoning built to do three things: rich smoky flavor, a competition-grade bark, and that dark mahogany color that makes people think you've got a smoker when you don't. Built for beef, unreal on pork and chicken, and good enough that you'll start dusting it on potatoes, burgers, veggies, and Tuesday-night nothing-specials.
Sold in Marin markets
Small-batch blended
Built for your own salt
Made by a dad who cooks for family
✓ FREE SHIPPING when you buy 2 or more
Restaurants & pitmasters — bulk pricing →
✓ Buy 2 Bottles – Free Shipping
✓ Small batch — made in Marin
Moon Rock builds in layers — deep and savory up front, warm aromatics in the middle, umami finish that lingers. The kind of flavor that makes people ask what you used before they even see the jar.
Brisket
Tri-Tip
Steak
Pork Ribs
Pork Shoulder
Chicken Thighs
Burgers
Roasted Vegetables
Potatoes
Weeknight Proteins
Pat your protein dry with paper towels for better rub adhesion.
Apply your preferred amount of salt directly to the protein first.
Apply Moon Rock generously — don't be shy. Cover all surfaces evenly.
Rest 10–30 minutes for quick cooks. For brisket, pork shoulder, or large cuts, rest overnight uncovered in the fridge.
Grill, smoke, sear, roast, or bake at your preferred temperature and method.
Moon Rock is built to be used with your own salt. This is a feature, not a compromise.
Different proteins, cooking methods, and crowd preferences call for different salt levels. Salting separately means you control the seasoning.
Salt your protein to taste before applying Moon Rock, or season at the table. This works whether you're cooking brisket for a competition, chicken thighs for a weeknight dinner, or tri-tip for a backyard crowd.
Straight From The Pit
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FAQ
Most rubs season the surface. Moon Rock is engineered to change it — building deep bark, natural color, and layered flavor without artificial dye or a salt bomb underneath everything. It's built to be used with your own salt, so you dial in the seasoning yourself. Most rubs don't trust you with that. We do.
Moon Rock does not contain gluten ingredients. However, it is produced in a facility that may handle other products. Please check current packaging for allergen details or contact us directly.
It depends on the protein and cooking method. For brisket, a good starting point is about 1/2 tsp kosher salt per pound applied separately before the rub. For chicken or pork, season to your preference. The beauty of Moon Rock is that you can dial it in exactly to your taste.
Moon Rock contains salt — kosher salt is the first ingredient — so it isn't salt-free. It's built to be used with your own salt, so you decide the total: about 1/2 tsp of kosher salt per pound for brisket, less or none for thinner cuts. The salt guide has amounts by cut.
Yes, and it performs the same way. Moon Rock builds color and bark at high heat regardless of the source — oven, smoker, grill, cast iron. Try it on chicken thighs at 425°F or roasted vegetables on high heat and you'll see it work exactly like it does on the pit.
Moon Rock is currently available at select Marin County retailers including Woodlands Market, Mollie Stone's, and United Markets. Check back here or follow us on Instagram for retail updates and new locations.
Yes — Moon Rock is available for bulk orders, BBQ teams, catering operations, restaurants, and specialty retail. Visit the Bulk & Pitmasters page or use the inquiry form to get in touch about pricing and availability.
Start with 1–2 tablespoons per pound and coat every surface generously — don't pat it down, let it sit. Big cuts like brisket and pork shoulder can take more; thin cuts like skirt steak need less. You add your salt separately, so the final seasoning stays in your hands. Season like you mean it.
Minimum 30 minutes — long enough for it to sweat into the surface. For big cuts like brisket or pork shoulder, an overnight rest in the fridge lets it penetrate deeper and sets you up for better bark. If you're short on time, 30 minutes still makes a noticeable difference over cooking it right away.
It builds in layers — deep and savory up front, warm aromatics through the middle, and an umami finish that lingers. The kind of flavor that makes people ask what you used before they even see the jar. It's not a hot rub. There's warmth, not heat. If you want fire, layer in your own cayenne on top.
Moon Rock contains brown sugar — so no, it's not strictly keto. The sugar is there because it builds bark. Under heat it caramelizes at the surface and is a big part of why the crust and color develop the way they do. If you're eating low-carb it can still work in your rotation, but it's in there.
Two years from production — the date is printed on the bottle. Keep it in a cool, dry place away from the stove. Heat and moisture are the enemies of any spice blend. Stored right, it stays sharp to the last shake.
Yes, and it performs. On salmon or tuna over high heat it builds a crust you'd normally expect from a much heavier cut. On vegetables, roast at 425°F or higher and you get the same color and caramelization it delivers on meat. It's engineered for heat — the protein is optional.