Badia Barbecue Spice 16 oz. 2 pack.

Badia's barbecue spice is the rub Cuban-American backyards reach for when the grill comes out — paprika-forward, lightly sweet, with enough garlic and onion to land in mojo territory rather than Texas territory. The two-pack format is how most households actually buy it: one for the kitchen, one for the patio.

Rub it dry on pollo asado before the grill, or mix it into a wet marinade with naranja agria and oil for lechón or pernil. It also works as a finishing seasoning on bistec de palomilla once the pan sears off.

Common Uses: dry rub for grilled chicken and pork, seasoning for oven-roasted pernil, finishing dust on grilled steaks, party-platter seasoning for pinchos and chicken wings.

Cultural Context: In Cuban-American households, barbecue rarely means the American smoke-pit tradition — it means a charcoal grill, citrus marinades, and a seasoning blend that bridges the two. Badia built this rub for exactly that crossover kitchen, and it's been a Father's Day and summer-cookout staple in South Florida for decades.

Pairs With: Badia mojo marinade, naranja agria, comino, garlic, white rice and black beans on the side.

Ships nationwide to diaspora households who want the Hialeah backyard cookout flavor wherever they live.