If you want one setup that covers just about everything you cook, this is it.

Magic Dust, White Magic and Black Magic each do something different — and together they give you the flexibility to cook anything from low & slow brisket to weeknight chicken without overthinking it.

Sweet, savoury, smoky, rich… it’s all here.

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🔥 What’s Included

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🔥 What Each One Does

• Magic Dust = your go-to
  → Works on chicken, pork, chips, veg — easy, crowd-pleasing flavour
• White Magic = flavour builder
  → Adds depth and richness underneath
• Black Magic = bark maker
  → Gives you that dark, crusty BBQ finish

👉 Use them separately, or mix and match depending on what you’re cooking.

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🔥 Flavour Profile

• Sweet & smoky → From Magic Dust
• Rich & savoury → From White Magic
• Bold & peppery → From Black Magic
• Mild to medium heat → Balanced across all three

👉 This combo covers everything from light seasoning to full BBQ bark.

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🍖 Best Used On

• Chicken thighs & wings
  → Magic Dust for sweetness, White Magic for depth
• Pork ribs & pulled pork
  → Magic Dust shines here with balanced sweet/smoky flavour
• Brisket & beef ribs
  → White Magic + Black Magic for flavour + bark
• Steaks & burgers
  → White Magic base, Black Magic finish
• Seafood (salmon, prawns)
  → Magic Dust works surprisingly well
• Veg & sides (chips, potatoes, corn)
  → Magic Dust takes these to another level

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💪 Why BBQ Fans Love It

• Covers every type of cook
  → Low & slow, grilling, roasting — all sorted
• No guesswork
  → You’ve got a rub for every situation
• Mix and match flexibility
  → Use one, two, or all three depending on the cook
• Great for beginners and experienced cooks
  → Simple to use but still delivers proper BBQ results
• Better value than buying separately
  → Easy way to stock up your BBQ shelf

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🧂 Ingredient Breakdown

Magic Dust

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White Magic

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Black Magic

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🔥 How to Use It

Everyday Cooking (Chicken, Pork, Veg)

1. Light coat of oil
2. Apply Magic Dust generously
   → About 1–2 tbsp per kg
3. Cook at:
   • 180–200°C (oven or BBQ)

👉 Easy, reliable, and hard to mess up

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Low & Slow BBQ (Beef Cuts)

1. Apply White Magic first
   → ~1 tbsp per kg
2. Apply Black Magic on top
   → Light to medium layer
3. Cook at:
   • 110–130°C
4. Wrap once bark sets (~70–75°C internal)

👉 This is where the bundle really shines

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Grilling (Steaks & Burgers)

• White Magic before cooking
• Black Magic during or after

⚠️ Avoid heavy sugar exposure to high heat early

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🍳 Cooking Methods

• Charcoal BBQ (kettle) → Best all-round option
• Pellet grill → Consistent and easy
• Offset smoker → Ideal for bark and flavour
• Gas grill → Use indirect heat zones

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🪵 Wood Pairings

• Hickory → Strong smoke for beef
• Oak → Balanced for long cooks
• Fruit woods (apple/cherry) → Great with chicken and pork

👉 Match wood to what you’re cooking, not just the rub

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🍽️ Recipe Ideas

• Sweet & Smoky Chicken Thighs
  → Magic Dust for crispy skin and flavour
  👉 Suggested internal link: See full recipe
• BBQ Pork Ribs
  → Classic low & slow with a sweet bark
  👉 Suggested internal link: See full recipe
• Brisket with Dark Bark
  → White + Black combo for depth and crust
  👉 Suggested internal link: See full recipe
• Loaded BBQ Chips
  → Toss hot chips in Magic Dust
  👉 Suggested internal link: See full recipe
• Grilled Prawns
  → Quick cook with big flavour
  👉 Suggested internal link: See full recipe

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📦 Product Details

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❓ FAQs

Do I need all three?
No — but having all three gives you more flexibility depending on what you’re cooking.

Which one should I start with?
Magic Dust is the easiest and most versatile.

Can I combine them?
Yes — especially White + Black for beef.

Is it good for beginners?
Perfect — simple to use and very forgiving.

Will the sugar burn?
Only at high heat early. Start indirect when possible.

What’s the best one for chicken?
Magic Dust — but White Magic also works well.

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🔥 Order Yours Today

If you want one bundle that covers everything from quick grills to long BBQ cooks, this is the one to grab.
Three rubs, endless options.