Smoke 'Em If You Got 'Em

Use this rub on just about everything. From pork to beef to even fish. Great stuff

Smoke 'Em If You Got 'Em

When I moved to NC I had issues with the "Carolina style" BBQ. I was raised on GA and TN styles so that had a lot to do with my taste. When I found the Flavor Seed products I was skeptical to say the least but wanted to try this with an open mind. And I am so glad I did. The Smoke 'Em If You Got 'Em seasoning is amazing. I first tried it on some fresh cut Country Style ribs and was surprised at the depth of flavor with overpowering the food. Then I put some on some Buckboard Bacon I was going to smoke. Again I was very happy with the results. Very good flavor without the overpowering taste that so many have. WELL DONE FLAVORSEED.

A versatile, tasty rub

I grill and smoke year round, and am always looking for new spice mixes and rubs to try. I recently tried a new one to me, Flavor Seed's Smoke 'Em If You Got "Em (SEIYGE). I found SEIYGE to be a nicely balanced herb and spice mixture, very flavorful and aromatic, with just enough kick from the cayenne and ancho chile. This is a versatile enough rub, I think it would work well on just about any protein that used to walk. It might be overpowering for fish/seafood. For my test runs, I tried it on two meats: chicken thighs, and a pork tenderloin. For the thighs, I gave them a liberal coat of the rub and grilled. SEIYGE lent a very nice flavor to the meat. My apologies for no pics of the resulting chicken. I was really hungry that night, and ate them as soon as they came off the grill; forgot to take pics in the process. For the tenderloin, I gave it a nice coating of the rub, and let sit in the frig to dry marinate for about thirty minutes. The color already looked great at that point. Then I smoked with cherry wood at 225 degrees Fahrenheit (Masterbuilt electric smoker) until the probe temp hit 150 degrees. Took about 2 hours. This is a new favorite. The flavors from the rub complemented the smoked meat without overpowering. I will definitely add this to the rotation. The only negative comment I have is minor. At this point in life I prefer my rubs with no salt, and no sugar, for health reasons. For some cooks, I will add them to the rub in small proportions. Also, I use rubs for both low temp smoking, and high temp grilling. When the meat is grilled and there is sugar in the rub, the sugar burns. I'm not a fan of that taste of burnt sugar. But again that is a minor complaint, this rub shines when used in the smoker. I would be willing to pay a little more for a salt and sugar free version though. Overall, I'd give this rub a 4.8/5 rating. Can't wait to try it on other proteins and different ways. When I run out of this bag I will very likely buy it again. Thumbs up!