Salt Lick Double Rub Assortment - Original & Garlic Dry Rubs, 2-Pack for Smoking & Grilling

Salt Lick Double Rub Assortment bundles one Original Dry Rub and one Garlic Dry Rub to season, crust, and elevate smoked or grilled meats with balanced savory flavor.

This two-pack from Salt Lick pairs a signature Original Dry Rub with a complementary Garlic Dry Rub so you can switch profiles without buying full-size tubs. Formulated for low-and-slow smoking as well as high-heat grilling, the assortment delivers a ready-made seasoning system for brisket, ribs, pork shoulder, chicken, and grilled vegetables. The dual-rub set is designed to create caramelized bark, boost natural meat flavors, and let you experiment with a garlic-forward option alongside a classic savory blend.

How do these rubs perform on long smokes and high-heat grilling?

Both rubs are formulated to hold up during extended smoking and to crisp when exposed to direct heat. The Original creates a hearty bark and savory backbone; the Garlic adds a bright, aromatic layer without overwhelming the protein. Use sparingly for lean cuts and more liberally on fattier pieces for richer crusts.

• Original rub: salt-forward base for bark formation.
• Garlic rub: pronounced garlic notes that caramelize well.
• Both blends: designed to stick and form a crust at 225–300°F smoking temps.
• Works for direct-sear grilling to develop Maillard browning.

What proteins and recipes benefit most from each rub?

The Original Dry Rub is versatile across beef, pork, and poultry, making it a dependable go-to for traditional barbecue profiles. The Garlic Dry Rub pairs especially well with chicken, pork tenderloin, and vegetables where aromatic garlic can shine. Try combining them: use Original on the main cut and Garlic on finishing slices or sides for contrast.

• Original: brisket, pork shoulder, beef ribs, lamb.
• Garlic: rotisserie chicken, pork chops, grilled mushrooms.
• Both: excellent on roasted potatoes and grilled corn.
• Mixing: layer flavors by applying different rubs to separate components.

How should I apply and store the Salt Lick Double Rub Assortment?

Pat meat dry, then apply an even coat of rub and let rest to allow flavors to adhere before cooking. For longer smokes, apply more generously to fattier cuts to promote crust; for quick grilling, press the rub into the surface and cook immediately. Store both jars in a cool, dry place away from direct sunlight to preserve freshness.

• Application: pat, rub, rest 15–60 minutes or overnight for deeper flavor.
• Cooking: suitable for 225–450°F ranges depending on method.
• Storage: airtight, cool, dry location; avoid humidity.
• Shelf life: best used within 12–18 months for peak aroma.

Who is this for: The Salt Lick Double Rub Assortment is ideal for backyard pitmasters, casual grillers, and home cooks who want a ready pair of reliable seasonings without committing to large containers. It suits anyone looking to expand their flavor options—those seeking a classic savory foundation and a garlic-forward alternative that performs well across smoking, roasting, and grilling techniques. Whether you’re seasoning a first brisket or adding finishing touches to weekday dinners, this two-pack gives accessible, high-impact seasoning choices.