Meat Church Honey Hog & Holy VooDoo BBQ Rub Combo — 12.5 oz + 13 oz, Sweet & Savory Grill/Smoke Seasonings

Two signature Meat Church rubs—Honey Hog and Holy VooDoo—paired in one combo to give sweet-salty and savory-spicy finishing flavors for pork, poultry, vegetables, and more.

This combo brings together Meat Church’s crowd-favorite Honey Hog and the Cajun-inspired Holy VooDoo so you can switch between a sweet, honey-forward profile and a savory, jalapeño-backed kick without buying individual packs. Both rubs are crafted for grilling, smoking, roasting, and frying—formulated to stick, caramelize, and develop layered flavors on a variety of proteins and vegetables. The bottles are sized for home cooks and backyard pitmasters who want reliable seasoning options that are gluten free and contain no added MSG.

How will Honey Hog change my pork and poultry results?

Honey Hog emphasizes sweetness balanced by salt and warm spices, designed to promote caramelization and a glossy finish on ribs, pulled pork, and chicken. It’s particularly effective when applied before a low-and-slow smoke or as a finishing rub prior to a high-heat sear.

• Sweet-honey powder blend for fast caramelizing crusts on pork and poultry
• Works with both smoking and direct grilling methods
• Enhances color and creates a slightly sticky glazed exterior
• Gluten-free, no added MSG—simple pantry-friendly ingredients

What does Holy VooDoo bring to the table for spicier, savory dishes?

Holy VooDoo is built on savory, Cajun-inspired flavors with a background jalapeño heat that peaks on the back end rather than overpowering the first bite. It’s a go-to when you want seasoning that complements frying and smoking, especially on chicken wings, thighs, and roasted vegetables.

• Savory base with jalapeño for a controlled, finishing heat
• Ideal for both fried and smoked applications—stays flavorful after cooking
• Great for competition-style ribs and chicken as well as everyday meals
• Balances spice with umami-forward seasonings for broader appeal

How should I use the combo together for ribs, wings, and vegetables?

Using the two rubs in tandem gives you flexible flavor layering: Honey Hog for an initial sweet crust, Holy VooDoo for a savory finish with heat. Apply Honey Hog as a base layer before smoking, then finish with Holy VooDoo during the last stage of cooking or sprinkle on just before serving to brighten flavors.

• Base coat Honey Hog before low-and-slow smoking for caramelized bark
• Add Holy VooDoo during finishing or on wings out of the fryer for savory snap
• Mix small amounts for custom blends—start 50/50 and adjust to taste
• Use on vegetables, nuts, and fries for non-meat dishes that benefit from both sweet and savory notes

Will these rubs alter cooking techniques or timing?

The rubs are designed to complement standard grilling, smoking, roasting, and frying techniques rather than demand changes to timing. Because Honey Hog contains sugar, monitor for faster browning during direct heat—move away from flames if it begins to darken too quickly. Holy VooDoo won’t significantly change cook times but will add pronounced savory and spicy layers as the exterior crisps.

• Sugar in Honey Hog caramelizes quickly—watch high-heat finishes
• Both rubs adhere well; you can apply before or after a brine or injection
• Safe for smoking, grilling, roasting, and frying without altering core methods
• Works equally well on vegetables and proteins for cross-utility

Who is this for? Backyard grillers, competitive pitmasters, and everyday home cooks who want two distinct, ready-to-use flavor profiles in one purchase. If you like the idea of switching between a sweet, honeyed crust and a savory, jalapeño-backed seasoning—without having to buy single-purpose jars—this combo gives versatility for weeknight dinners, weekend smokers, and contest-ready entries. The gluten-free, no-MSG formulas make them accessible to many cooks seeking clean-label seasonings that still perform under heat.