Description
These two weren’t made to compete — they were made to be used together.
White Magic builds flavour into the meat.
Black Magic builds the bark on the outside.
Use them together and you get what most BBQ cooks are chasing — deep, savoury flavour all the way through, and a dark, proper crust on the outside.
🔥 What’s Included
| Product | Size | Role |
|---|---|---|
| White Magic Rub | 119g | Builds savoury, umami flavour into the meat |
| Black Magic Rub | 119g | Creates dark bark and bold outer crust |
🔥 How They Work Together
This isn’t about choosing one or the other — it’s about using both the right way.
- White Magic goes on first
→ It works into the surface and builds that deep, savoury base - Black Magic goes on top
→ It forms the bark, colour and outer texture - Together they balance each other
→ Rich flavour underneath, bold crust on top
👉 One builds the flavour. One builds the bark.
🔥 Flavour Profile
White Magic (Base Layer)
- Savoury and rich – garlic and onion give it that classic base
- Umami depth – porcini and tomato make meat taste fuller
- Creamy edge – buttermilk rounds everything out
- Mild and balanced – no harsh heat or overpowering sweetness
Black Magic (Top Layer)
- Bold and peppery – cuts through fatty cuts like brisket
- Smoky and earthy – ancho chilli and paprika bring depth
- Slight sweetness – helps build bark during cooking
- Dark finish – charcoal creates that black, crusty exterior
🍖 Best Used On
- Brisket (full packer or point)
→ Builds deep flavour and a proper dark bark over long cooks - Beef short ribs
→ Handles extended smoking while keeping flavour balanced - Ribeye steaks
→ Great for building crust without losing beef flavour - Tri-tip
→ Perfect for slicing — flavour carries right through - Burgers
→ White Magic in the mix, Black Magic on the outside
💪 Why BBQ Fans Love It
- Flavour all the way through
→ Not just surface seasoning — you taste it in every bite - Proper bark formation
→ Black Magic helps create that dark, textured crust - Balanced, not overpowering
→ White Magic keeps things savoury and controlled - Works across different cuts
→ From low & slow brisket to quick steaks - Simple but effective
→ Easy to use, hard to mess up
🧂 Ingredient Breakdown
White Magic
| Ingredient | What it does |
|---|---|
| Buttermilk Powder | Adds creamy richness and helps seasoning stick |
| Porcini Powder | Boosts umami and depth |
| Garlic & Onion | Builds savoury backbone |
| Tomato Powder | Adds subtle acidity and balance |
| Sugar | Helps with light caramelisation |
| Mustard | Adds tang and helps bind |
Black Magic
| Ingredient | What it does |
|---|---|
| Black Pepper | Adds bite and balance |
| Ancho Chilli | Brings earthy depth with mild heat |
| Smoked Paprika | Adds smoky flavour |
| Garlic | Strengthens savoury base |
| Raw & Brown Sugar | Helps form bark and crust |
| Charcoal Powder | Creates dark colour and bark texture |
| Sumac | Adds a slight tang to cut richness |
🔥 How to Use It
Low & Slow BBQ (Best Results)
- Prep your meat
- Trim excess fat
- Light coat of oil or mustard (optional)
- Apply White Magic first
- About 1 tablespoon per kg
- Even coating across the surface
- Apply Black Magic over the top
- Light to medium layer
- Focus on full surface coverage
- Let it sit
- 20–30 minutes minimum
- Longer (or overnight) gives better results
🍳 Cooking Methods
Low & Slow Smoking
- Temperature: 110–130°C
- Brisket: 8–12+ hours
- Short ribs: 6–8 hours
Technique:
- Keep temps steady
- Wrap once bark is set (~70–75°C internal)
- Rest for at least 1 hour
Hot & Fast (Steaks / Burgers)
- Apply White Magic first
- Cook as normal
- Add Black Magic toward the end or after cooking
⚠️ This helps avoid sugar burning while still building flavour
🪵 Wood Pairings
- Hickory – strong smoke that matches bold flavour
- Oak – balanced, ideal for long cooks
- Ironbark – great for deeper Australian-style smoke
👉 Stronger woods work better with this combo
🍽️ Recipe Ideas
- Brisket with Dark Bark
→ Low & slow with a deep crust
👉 Suggested internal link: See full recipe - BBQ Beef Short Ribs
→ Thick bark, juicy centre
👉 Suggested internal link: See full recipe - Reverse Seared Ribeye
→ Slow cook, then hard sear
👉 Suggested internal link: See full recipe - Smash Burgers
→ Layered seasoning for extra flavour
👉 Suggested internal link: See full recipe
📦 Product Details
| Feature | Details |
|---|---|
| Bundle Name | Black & White Magic Bundle |
| Includes | White Magic (119g) + Black Magic (119g) |
| Total Weight | 238g |
| Heat Level | Mild to Medium |
| Dietary | Gluten free |
| Allergens | Contains milk (White Magic). Made in a facility that processes milk, eggs, tree nuts and soy |
| Origin | Packed in Australia |
| Storage | Store in a cool, dry place |
❓ FAQs
Do I have to use both together?
No, but using both gives you the full flavour and bark result.
Is it spicy?
No — mild to medium heat, more flavour than heat.
Will it burn?
Only if exposed to high direct heat early. Start indirect for best results.
Is it good for beginners?
Yes — simple to use and very forgiving.
Can I use it on chicken?
Yes, but use a lighter coating compared to beef.
What makes it different from standard rubs?
The combination builds both internal flavour and external bark.
🔥 Order Yours Today
If you want deeper flavour, better bark and more consistent BBQ results, this pair makes it easy.
Two rubs that just work better together.
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