Small Batch · Marin County, CA

Moon Rock goes on dark
and comes out darker —
building bark people notice.

Engineered to do three things: a competition-grade bark, that dark mahogany color people ask about, and layered flavor that holds from the pit to the plate. Built for beef. Unreal on everything else.

⟡ Shop Moon Rock Bulk & Pitmaster Orders

Low Salt By Design

Small Batch Craft Blended

Brisket Proven

Moon Rock BBQ Rub

Kendu Spice Co.

◆ Trusted by Competition Cooks & Craft Pitmasters ◆

In the Pit With

Brisket Bark Deep Color Tri-Tip Competition Ready Naturally Dark Pork Ribs Low Salt by Design Chicken Thighs Marin County Craft Brisket Bark Deep Color Tri-Tip Competition Ready Naturally Dark Pork Ribs Low Salt by Design Chicken Thighs Marin County Craft

Why Moon Rock

Built to Build Bark.
Nothing Else Does It Like This.

Most rubs season meat. Moon Rock changes the surface — the dark color, the bark that makes people stop mid-bite and want to know what you used. That's what it was built for.

🌑

Deep Color Without Gimmicks

The dark color comes from the blend itself — not food dye, not excessive sugar, not shortcuts. Put Moon Rock on raw meat, run it through heat, and watch what builds.

🧂

Low Salt by Design

Salt your protein to taste first, then apply Moon Rock on top. You control the salt level — because every cook, every cut, and every crowd is different. That's a feature, not a compromise.

🔥

Built for Beef. Surprisingly Good on Everything Else.

Brisket, tri-tip, steak, short ribs, pork shoulder, chicken thighs — and then you try it on burgers and potatoes and you stop keeping it next to the smoker and just leave it on the counter.

📍

Craft Blended in Marin County

Small-batch. Founder-made. Every jar is the direct result of too many hours next to a smoker and a stubbornness about getting it right.

100% Natural

What People Are Saying

From the Pit
to the Plate

★★★★★

"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!"

🧑‍🍳

Jerry C. BlueCollar Smoke N' BBQ · Chicago, IL

★★★★★

"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."

👩‍🍳

Sara T. Home Cook · Mill Valley, CA

★★★★★

"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."

🏆

Big Fox Backyard Pitmaster · Los Angeles, CA

As Seen In Local Marin Markets

Find Moon Rock Near You

Woodlands Market

Kentfield & Tiburon, CA

Mollie Stone's

Mill Valley & Greenbrae, CA

United Markets

San Anselmo & San Rafael, CA

War Pigs

Check Pop-Up Schedule

The Story

Started in a Backyard.
Didn't Stop.

"I didn't set out to start a spice company. I just wanted a rub that actually built bark the way I wanted."

Kendu Spice Co. started in a Marin County backyard — with a smoker, too much brisket, and a long obsession with getting the rub right. Everything I tried was either too salty, too sweet, or just didn't build the bark I was after.

So I started blending my own. Moon Rock was what came out — a naturally dark, beef-driven rub that lets the meat do the talking. Low salt by design, bold flavor, all natural, and a color that develops in the heat and doesn't quit. Started sharing it with neighbors, then BBQ people at the market, then anyone who'd try it.

Now it's in local stores, on competition cookers, and in kitchens around the country. Still small-batch. Still made the same way. Still built for bark.

— Will

Kendu Spice Co. · Marin County, CA

Shop Moon Rock

Stay in the Smoke

The Product

Kendu Spice Co.

Moon Rock
BBQ Rub

$12.98

5 oz. / Small Batch · Marin County, CA

Moon Rock isn't a seasoning, it's a bark builder. A bold, dark, deeply savory rub engineered 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

Low sodium — salt separately

Made by a dad who cooks for family

✓ Buy 2 Bottles – Free Shipping

✓ Small batch — made in Marin

✓ Low salt by design

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.

Savory Warm & Aromatic Umami-Forward Beef-Driven Naturally Dark

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.

Kosher Salt Coffee Granulated Garlic Brown Sugar Molasses Granules Black Pepper Lime Granules Spices

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.

Got Questions

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 low-salt by design so you can 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.

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.

For the Serious Cook

Built for the Pit.
Ready for Volume.

Moon Rock is available for competition teams, catering operations, food service programs, specialty retail, and bulk orders. Same rub. More of it. Let's talk.

🔥

BBQ Teams & Competition

For competitors and serious pitmasters

Bulk bags — 5 lb
Team pricing available
Competition-ready consistency

🍖

Catering & Restaurants

For food service operations

Wholesale pricing
Consistent quality
Flexible order quantities
Direct founder relationship

🏪

Specialty Retail

For local markets & butchers

Shelf-ready packaging
Point-of-sale support
Local delivery available

Get in Touch

Request Bulk Pricing

Running a competition BBQ team, feeding a restaurant, 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.

✓ BBQ Teams & Competition Cookers

✓ Catering & Food Service Operations

✓ Specialty Retail & Butcher Shops

✓ Events, Festivals & Pop-Ups

Name *

Business / Team Name

Email *

Phone

Order Type *

Estimated Quantity

Message

Fire Up the Cook

Recipes & Cooks

Pitmaster cooks, backyard favorites, and real recipes from the Kendu Spice kitchen. Follow us on Instagram for regular cook-along content.

Beef · Smoke

Moon Rock Brisket

Full packer brisket with Moon Rock and overnight rest. The bark you've been chasing.

🕐 12–16 hrs 🌡 225–250°F

Beef · Smoke

Moon Rock Tri-Tip

Classic Santa Maria-style tri-tip with Moon Rock. Low & slow at 225°F — perfect bark, medium-rare throughout.

🕐 40–90 min 🌡 225°F / 132°F

View Recipe →

Pork · Smoke

Moon Rock Pork Ribs

St. Louis or baby back — Moon Rock ribs run wrapped or a straight smoke. Bend and snap.

🕐 5–6 hrs 🌡 250°F

Chicken · Grill or Oven

Moon Rock Chicken Thighs

Bone-in skin-on thighs rubbed heavy with Moon Rock. Grill direct or oven roast at 425°F.

🕐 35 min 🌡 425°F

Beef · Grill or Cast Iron

Moon Rock Burgers

Moon Rock smash burgers on cast iron. Crispy edges, deep bark, insane flavor.

🕐 20 min 🌡 Ripping Hot

Beef · Smoke + Cast Iron

Moon Rock Tomahawk Steak

2" thick Prime Tomahawk, dry-brined overnight with Moon Rock and Kosher salt, smoked low and slow, then finished hard in cast iron. The color and bark on this thing were insane.

🕐 Overnight + 60 min 🌡 180→225°F / 120°F pull

View Recipe →

Pork · Smoke + Cast Iron

Moon Rock Kurobuta Pork Chop

Heritage breed pork, dry-brined overnight with Moon Rock, smoked low and slow, then finished hard in cast iron. The fat on this thing was unreal.

🕐 Overnight + 45 min 🌡 225°F / 110°F pull

View Recipe →

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Kendu Spice Co. · Marin, CA — Moon Rock

Tri-Tip

Low & slow. Perfect bark. Santa Maria soul.

🌙

8h+

Dry Brine

🌡️

225°F

Cook Temp

🎯

132°F

Pull Temp

⏱️

15m

Rest Time

Moon Rock Tri-Tip — low and slow on the smoker

The method

1

Season the night before

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.

8 – 24 hours dry brine

2

Temper before cooking

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.

3

Fire up to 225°F

Preheat your smoker, Traeger, indirect grill, or oven to 225°F. This low temperature gives Moon Rock time to form its signature bark and the meat to properly render — patience is the secret ingredient.

4

Cook to 132°F internal

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.

Medium-rare perfection

5

Rest — no shortcuts

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.

6

Slice against the grain

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.

Get Moon Rock Rub

Available at Woodlands Market · Mollie Stone's · KenduSpice.com

Shop Moon Rock

← Back to Recipes

Kendu Spice Co. · Marin, CA — Moon Rock

Moon Rock Kurobuta
Pork Chop

Dry-brined overnight. Smoked low. Finished hard in cast iron.

🌙

8h+

Dry Brine

🌡️

225°F

Smoke Temp

🎯

110°F

Pull Temp

🔥

Cast Iron

Finish

The method

1

Season the night before

Apply a generous coat of Moon Rock to all sides of the pork chop, including the fat cap. The seasoning needs time to penetrate the meat and set up properly for bark. Leave uncovered and refrigerate overnight.

8 – 24 hours dry brine

2

Temper before cooking

Pull the chop from the fridge and let it rest at room temperature for 30 minutes before it hits the smoker. Even cooking edge to edge starts here.

3

Smoke at 225°F

Set your smoker to 225°F and let the chop go low and slow. The goal here is to build flavor and gently bring the internal temp up — not to cook it through. Keep the lid closed and let the smoke do its work.

4

Pull at 110°F internal

Pull the chop off the smoker when your probe reads 110°F at the thickest part — well away from the bone. This sets you up perfectly for the sear without overcooking the center. Don't chase time here, chase temp.

Reverse sear ready

5

Hard sear in cast iron

Get your cast iron screaming hot. Sear the chop hard on both sides to build the bark and render the fat cap — tilt the pan and baste the fat edge directly on the iron. This is where the texture gets built. The Moon Rock bark that forms here is what makes this cook.

Don't rush the sear — you want color, not steam.

6

Rest before slicing

Remove from the pan and rest for at least 5–10 minutes before slicing. Carryover will finish the cook. Cutting early on a pork chop this good is a crime — hold the line.

Dad's note: Kurobuta is heritage breed pork — the fat on this thing was unreal. Definitely one of the better pork chops I've cooked. The Moon Rock dry brine overnight is what makes it. Keep the cook simple and let the pork do its thing.

Get Moon Rock Rub

Available at Woodlands Market · Mollie Stone's · KenduSpice.com

Shop Moon Rock

← Back to Recipes

Kendu Spice Co. · Marin, CA — Moon Rock

Moon Rock
Tomahawk Steak

Overnight brine. Smoke low. Finish hard. The color on this thing was gorgeous.

🌙

8h+

Dry Brine

🌡️

180→225°F

Smoke Temp

🎯

120°F

Pull Temp

🔥

Cast Iron

Finish

The method

1

Season the night before

Apply a generous coat of Moon Rock to all sides of the tomahawk, then follow with a little extra Kosher salt. On a cut this thick, the overnight dry brine is not optional — it's what drives deep flavor and sets up the bark. Leave uncovered in the fridge overnight.

8 – 24 hours dry brine

2

Temper before the smoker

Pull the steak from the fridge and let it rest at room temperature for 30–45 minutes. A cold center on a 2" tomahawk will fight you the whole cook — temper it and the smoke works evenly edge to edge.

3

Start low — 180°F for 30 minutes

Set your smoker to 180°F and run it there for the first 30 minutes. This opening phase is about maximum smoke absorption — the lower temp keeps the surface damp and receptive. Let the smoke do what smoke does.

4

Bump to 225°F — pull at 120°F internal

After 30 minutes, bump the smoker to 225°F and cook until your probe reads 120°F at the thickest part of the steak, well away from the bone. A remote probe thermometer makes this effortless — don't guess on a cut like this. Don't chase time, chase temp.

Deep red. Perfect color.

5

Rest in the fridge while cast iron heats

Pull the steak off the smoker and park it in the fridge while you get your cast iron screaming hot. This prevents carryover cooking during the wait and means the sear goes straight to bark-building — not finishing the cook through the center.

This step is the move. Don't skip it.

Moon Rock Tomahawk — cast iron crust close-up

6

Hard reverse sear in cast iron

Get the cast iron as hot as it will go. Sear the tomahawk hard on both sides, pressing for contact. Work the fat cap directly on the pan edge. The Moon Rock bark that builds in these two minutes is where all the flavor lives — the bark and color on this thing were insane.

Baste with butter and smashed garlic if you want to push it even further.

7

Rest before slicing

Rest the steak for at least 15 minutes before slicing. The carryover will bring you to a perfect medium-rare. Slice against the grain and let the color speak for itself — the deep red on a properly cooked tomahawk is something else.

Dad's note: The flavors, color, and bark were insane. Moon Rock and a little extra Kosher salt the night before is the move. Don't overcomplicate it.

Get Moon Rock Rub

Available at Woodlands Market · Mollie Stone's · KenduSpice.com

Shop Moon Rock

About Kendu Spice Co.

Small Batch.
Big Flavor.
Marin County, CA.

Kendu Spice Co. is a Marin County–based rub company built around one thing: Moon Rock builds bark that most rubs just can't.

Moon Rock was made to solve a problem every serious cook knows — finding a rub that actually builds deep bark, natural color, and real flavor without loading the meat under salt, sugar, or filler. It's not a seasoning. It's a bark builder.

It's built for people who actually cook — competition teams, backyard BBQ diehards, weeknight grillers, anyone who's particular about what goes on their meat. Low-salt by design so you stay in control of the cook. Bold enough that you'll start using it on things that have nothing to do with a smoker.

Made in Marin County, California. Small-batch. Founder-made. Every jar is the same product that started in a backyard and ended up on competition cookers and store shelves across the Bay Area.

Whether you're cooking brisket for a competition or chicken thighs on a Tuesday — Moon Rock was made for that cook.

Shop Moon Rock Get in Touch

Legal

Privacy Policy

Last updated: May 2025

1. Who We Are

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.

2. Information We Collect

We collect information you voluntarily provide to us, including:

→ Name and email address when you sign up for our email list
→ Name, email, and message content when you submit a contact or bulk inquiry form
→ Basic usage data (page visits, browser type) collected automatically via standard web analytics

We do not collect payment information directly — all purchases are processed through third-party platforms (Amazon, Shopify) with their own privacy practices.

3. How We Use Your Information

→ To respond to your inquiries and fulfill requests
→ To send product updates, recipes, and promotions (only if you opted in)
→ To improve our website and understand how visitors use it

We do not sell, rent, or trade your personal information to third parties.

4. Cookies

This site may use basic cookies or similar technologies for analytics purposes. These do not identify you personally. You can disable cookies in your browser settings at any time.

5. Data Retention

We retain your information only as long as necessary to fulfill the purpose it was collected for, or as required by law. You may request deletion of your data at any time by emailing us.

6. Your Rights

Depending on your location, you may have rights to access, correct, or delete your personal data. California residents have additional rights under the CCPA. To exercise any of these rights, contact us at hello@kenduspice.com.

7. Third-Party Links

Our site contains links to third-party websites (Amazon, Instagram, partner sites). We are not responsible for their privacy practices and encourage you to review their policies.

8. Changes to This Policy

We may update this Privacy Policy from time to time. Changes will be posted on this page with an updated date. Continued use of the site after changes constitutes acceptance.

9. Contact

Questions about this policy? Reach us at hello@kenduspice.com.

Legal

Terms of Use

Last updated: May 2025

1. Acceptance of Terms

By accessing or using this website, you agree to be bound by these Terms of Use. If you do not agree, please do not use the site. These terms apply to all visitors, users, and others who access or use the site.

2. Use of the Site

You agree to use this site only for lawful purposes. You may not:

→ Use the site in any way that violates applicable laws or regulations
→ Reproduce, duplicate, or copy content from this site without permission
→ Attempt to gain unauthorized access to any part of the site or its systems
→ Submit false or misleading information through any form

3. Intellectual Property

All content on this site — including text, images, logos, product names, and design — is the property of Kendu Spice Co. and protected by applicable intellectual property laws. The Moon Rock BBQ Rub name, Kendu Spice Co. brand, and associated marks may not be used without our written permission.

4. Products & Purchases

Product purchases made through Amazon or other third-party platforms are governed by those platforms' terms and conditions. Kendu Spice Co. is not responsible for fulfillment issues, payment disputes, or returns processed through third-party storefronts. For direct inquiries, contact us at hello@kenduspice.com.

5. Disclaimer of Warranties

This site is provided "as is" without warranties of any kind, express or implied. We do not warrant that the site will be uninterrupted, error-free, or free of viruses or other harmful components. We reserve the right to modify or discontinue the site at any time without notice.

6. Limitation of Liability

To the fullest extent permitted by law, Kendu Spice Co. shall not be liable for any indirect, incidental, special, or consequential damages arising from your use of — or inability to use — this site or its content.

7. Third-Party Links

This site contains links to external websites. These links are provided for convenience only. We have no control over the content of those sites and accept no responsibility for them.

8. Governing Law

These Terms shall be governed by and construed in accordance with the laws of the State of California, without regard to its conflict of law provisions. Any disputes shall be resolved in the courts of Marin County, California.

9. Changes to These Terms

We reserve the right to update these Terms at any time. Changes will be posted on this page with an updated date. Continued use of the site after changes constitutes your acceptance of the revised Terms.

10. Contact

Questions about these Terms? Reach us at hello@kenduspice.com.

Reach Out

Say Hello.

Questions about Moon Rock, wholesale inquiries, pitmaster partnerships, or just want to talk BBQ — we'd love to hear from you. We're a small team and we actually read our messages.

Marin County, California