Moon Rock is a naturally dark, savory BBQ rub crafted to build deep color, rich crust, and bold flavor — from the backyard grill to the competition pit.
Moon Rock isn't about artificial color or heavy salt. It's built with beef in mind — the kind of rub that earns its bark on the pit and finishes strong on the plate.
The dark, naturally rich color comes from the blend — not food dye or shortcuts. Moon Rock builds real bark that looks as good as it tastes.
We leave the salt control to you. Season your protein first, apply Moon Rock on top — you decide the salt level for your cook and your crowd.
Brisket, tri-tip, steak, ribs, pork shoulder, chicken thighs, burgers, veggies — Moon Rock adapts to whatever's on your grill.
Small-batch. Founder-made. Every jar is a product of obsession over the pit and a love for feeding people great BBQ.
"I used Moon Rock this weekend on pork belly burnt ends and ribs. Everyone said that it was the best BBQ that they have ever had!! Thank you so much for making this rub! It truly is THE BEST! 7 out of 5 stars!"
"Tri-tip came out incredible. Used Moon Rock with a light salt rub underneath and let it rest overnight. Best tri-tip I've made in ten years."
"Moon Rock is awesome! Used it on some Wagyu Dino ribs and couldn’t be happier. It’s called Moon Rock for a reason. It’ll have your meat looking like a meteorite. Hands down the best bark I’ve gotten to date."
"I didn't set out to start a spice company. I just wanted a natural rub that actually worked on meat."
Kendu Spice Co. started in a Marin County backyard — with a smoker, too much brisket, and a long obsession with finding the right rub. I tried everything on the market. Some were too salty. Some were too sweet. None of them built bark the way I wanted.
So I started blending my own. Moon Rock was the result — a naturally dark, beef-driven rub designed to let the meat do the talking. Low salt, bold flavor, all natural ingredients, and a color that builds in the pit. I started sharing it with friends, then neighbors, then BBQ people at the market.
Now it's in local stores, on competition cookers, and in kitchens across the Country. It's still small-batch. It's still made with the same care. And it's still built for bark.
Get recipes, restocks, pitmaster collabs, and limited batch releases straight to your inbox. No spam. Just smoke.
Moon Rock is a bold, savory, naturally dark BBQ rub designed to help build rich bark, deep color, and layered flavor. Perfect on beef, incredible on pork and chicken, and versatile enough for vegetables, potatoes, burgers, and weeknight meals.
Moon Rock's flavor profile is built around bold, layered savory notes with warm aromatics and a deep umami finish.
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 intentionally low in sodium. This is a feature, not a compromise.
Different proteins, cooking methods, and crowd preferences call for different salt levels. By keeping Moon Rock low-salt, 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.
Moon Rock is available for bulk bags, BBQ teams, catering operations, restaurant programs, events, and wholesale accounts. Let's talk volume.
Whether you're running a competition BBQ team, feeding a restaurant full of guests, catering an event, or stocking shelves — Moon Rock is ready for volume. Fill out the form and we'll be in touch within 48 hours.
Recipes, pitmaster cooks, and backyard favorites coming soon. In the meantime, browse the cards below for a taste of what's coming — and follow us on Instagram for regular cook-along content.
Full packer brisket with Moon Rock and overnight rest. The bark you've been chasing.
Coming Soon
Classic Santa Maria-style tri-tip with Moon Rock. Low & slow at 225°F — perfect bark, perfect crust, medium-rare throughout.
View Recipe →
St. Louis or baby back — Moon Rock ribs run wrapped or a straight smoke. Bend and snap.
Coming Soon
Bone-in skin-on thighs rubbed heavy with Moon Rock. Grill direct or oven roast at 425°F.
Coming Soon
Moon Rock smash burgers on cast iron. Crispy edges, deep bark-like crust, insane flavor.
Coming Soon
Heritage breed pork at its finest — thick-cut, heavily seasoned with Moon Rock, and seared to a perfect crust.
Coming SoonWant recipes in your inbox the moment they drop?
Join the Email ListLow & slow. Perfect crust. Santa Maria soul.
Apply a healthy, generous coat of Moon Rock Rub to all sides of the tri-tip. The seasoning needs time to penetrate and form a proper bark. Leave uncovered and refrigerate overnight.
Pull the tri-tip from the fridge and let it sit at room temperature for 30 minutes. This promotes even cooking from edge to center — no gray band.
Preheat your smoker, Traeger, indirect grill, or oven to 225°F. This low temperature gives Moon Rock time to form its signature crust and the meat to properly render — patience is the secret ingredient.
Place the tri-tip on your preferred cooking surface and cook until a probe thermometer reads 132°F at the thickest part. Expect 40–90 minutes, depending on size. Don't chase time — chase temp.
Flip mid-cook if desired for even browning on both sides.
Remove from heat and tent loosely with foil. Rest for a minimum of 15 minutes. Carryover will bring you to ~135–138°F. Cutting early is the #1 mistake — hold the line.
Tri-tip has two muscle groups with grain running in different directions. Find the seam, rotate the cut, and always slice against the grain — thin, clean cuts. This is what separates a good tri-tip from a great one.
Dad's tip: The Moon Rock Rub's coffee and brown sugar want to become bark — trust the low temp and don't open the lid. You're building layers of flavor every minute it sits in that smoke. Built in Marin, made for moments like this.
Kendu Spice Co. is a Marin County–based seasoning brand built around one simple belief: good BBQ starts with a good rub.
Our flagship rub, Moon Rock, was created to solve a problem most serious cooks know well: finding a seasoning that builds deep bark, rich color, and bold flavor without burying the meat under salt, sugar, or filler.
Moon Rock is designed for people who actually cook — pitmasters, backyard BBQ diehards, weeknight grillers, and anyone who knows a great rub should complement the meat, not cover it up. It is low-salt by design so you can salt to taste, adjust for your protein, and stay in control of the final cook.
Based in Marin County, California, we take pride in creating all-natural seasonings that are bold, balanced, and built to perform. Every jar reflects what we believe BBQ seasoning should be: versatile, honest, and worthy of its spot next to the pit.
Whether you're competing on the circuit, cooking for your family every weekend, or just trying to level up your weeknight chicken thighs — Moon Rock is built for you.
Last updated: May 2025
Kendu Spice Co. ("we," "us," or "our") is a small-batch spice company based in Marin County, California. We operate this website to share our products, take inquiries, and connect with customers. Our contact email is hello@kenduspice.com.
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Last updated: May 2025
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