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!

Love everything I have tried from Flavor Seed. I have BBQ catering in Kansas and I use these seasonings for great flavors, especially the wild game seasoning goes great with everything especially ribs.

I absolutely love these. They make my diet enjoyable.

We spices are so flavorful and grinded perfectly. I will not use another spice that they offer.

My husband will only use the Godfather Italian Seasoning. No subdtitutes for him, being the true Italian that he is.

They are all very delicious.

These are great seasonings!! Been on the carnivore diet and these are great additions to boost flavor.

I got a packet on a promo and wish I would have went ahead and bought a whole jar. This stuff rocks!

I used Divine Bovine Steak seasoning on two T-Bone steaks today and then cooked them on my smoker (we love the way steaks taste when we use the smoker) and they turned out really good. We will use it again! Before and after photos below!

I recently had the opportunity to test Flavor Seed's "Divine Bovine Steak Rub and Seasoning" and was thoroughly impressed. The seasoning's strong herbal and fresh aroma was evident from the start. To prepare, I applied a base layer of salt, pepper, garlic, and all-purpose seasoning to a 4lb chuck roast, followed by a generous coating of Divine Bovine on all sides. After allowing the meat to absorb the seasonings, I started and set my smoker at 225 degrees for two hours, then increased the temperature to 250 degrees until the roast reached an internal temperature of 180 degrees. Prior to reaching the desired temperature, I warmed beef broth in a crockpot on low. Once the roast was ready, I transferred it to the crockpot to finish cooking, then let it rest for an hour before shredding. After separating the majority of the grease and fat from the broth, I added it to the shredded beef. The flavor imparted by the seasoning was outstanding, with the herbs shining through in the meat's flavor profile. I highly recommend this seasoning for any backyard cook.

Tried out the Flavor Seed on a Tri Tip last weekend. Wow. The flavor was intense. Really elevated the meat during the three hour smoke.

I've used it on chicken and pork chops ,it was great ! Nice flavor and just enough spice.I would recommend it !

I used this on a brisket and it was amazing. I made a brisket chili with the left overs and this enhanced the flavor nicely!

Got my “Smoke ‘Em If You Got ‘Em” seasoning from Flavor Seed and decided to do “Party Ribs”. The seasoning had a great fresh and sweet aroma and is very fine in texture which is great cause it doesn’t clump up when trying to apply the rub to the meat. I used a very thin layer of avacodo oil as a binder. Not a big fan of using mustard, honey, syrup, or mayo (yes I said mayo) as a binder. I’ve ever only used mustard and I’ve heard of people the others but for me, oil or just water is my favorite binder. After applying the rub, I let the meat sweat for about 30 minutes and it gave them a great starting color and aborbed into the meat really well. For this cook, I used my Char-Griller Akorn Kamado style grill and I cooked 250-275 (my temps fluctuated a bit, still getting used to the grill) I cooked them on each side for an hour and pulled them off when they reached about 170-175 internal temperature. I loaded them into a pan with butter, brown sugar, raw honey, tossed them in a light coating Kinders Orinonal BBQ sauce. Covered them and put them in my oven at 300 for about 40ish minutes. I checked for probe tenderness and once they were there I threw them back onto the grill for about 10 more minutes to tack up the sauce. These turned out delicious with an amazing color!! The seasoning added a wonderful sweet flavor (there’s brown sugar in the rub) that pairs great with pork ribs. I didn’t notice anything overpowering in the rub, it’s very well balanced and each spice compliments the others. I would be careful when using this spice on the faster cooked pork cuts, examples being pork chops and smaller cuts like that, because I feel that the temps you use to cook those may burn the sugars in the rub. That being said, this goes great on slower cooked cuts like ribs, pork butts/ shoulders, hams, and loins. All in all this was great cook that was made even better with this wonderful and fresh rub!!

I did a smoked pulled pork butt with SEIYGE (Smoke Em If You Got Em) and the balance flavor profile was great for the tacos, enchiladas and the sandwiches I made out of this sample.
I seriously recommend trying this on any pork or chicken BBQ or Smoke recipe you won't be disappointed.

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!

Love everything I have tried from Flavor Seed. I have BBQ catering in Kansas and I use these seasonings for great flavors, especially the wild game seasoning goes great with everything especially ribs.

I absolutely love these. They make my diet enjoyable.

We spices are so flavorful and grinded perfectly. I will not use another spice that they offer.

My husband will only use the Godfather Italian Seasoning. No subdtitutes for him, being the true Italian that he is.

They are all very delicious.

These are great seasonings!! Been on the carnivore diet and these are great additions to boost flavor.

I got a packet on a promo and wish I would have went ahead and bought a whole jar. This stuff rocks!

I used Divine Bovine Steak seasoning on two T-Bone steaks today and then cooked them on my smoker (we love the way steaks taste when we use the smoker) and they turned out really good. We will use it again! Before and after photos below!

I recently had the opportunity to test Flavor Seed's "Divine Bovine Steak Rub and Seasoning" and was thoroughly impressed. The seasoning's strong herbal and fresh aroma was evident from the start. To prepare, I applied a base layer of salt, pepper, garlic, and all-purpose seasoning to a 4lb chuck roast, followed by a generous coating of Divine Bovine on all sides. After allowing the meat to absorb the seasonings, I started and set my smoker at 225 degrees for two hours, then increased the temperature to 250 degrees until the roast reached an internal temperature of 180 degrees. Prior to reaching the desired temperature, I warmed beef broth in a crockpot on low. Once the roast was ready, I transferred it to the crockpot to finish cooking, then let it rest for an hour before shredding. After separating the majority of the grease and fat from the broth, I added it to the shredded beef. The flavor imparted by the seasoning was outstanding, with the herbs shining through in the meat's flavor profile. I highly recommend this seasoning for any backyard cook.

Tried out the Flavor Seed on a Tri Tip last weekend. Wow. The flavor was intense. Really elevated the meat during the three hour smoke.

I've used it on chicken and pork chops ,it was great ! Nice flavor and just enough spice.I would recommend it !

I used this on a brisket and it was amazing. I made a brisket chili with the left overs and this enhanced the flavor nicely!

Got my “Smoke ‘Em If You Got ‘Em” seasoning from Flavor Seed and decided to do “Party Ribs”. The seasoning had a great fresh and sweet aroma and is very fine in texture which is great cause it doesn’t clump up when trying to apply the rub to the meat. I used a very thin layer of avacodo oil as a binder. Not a big fan of using mustard, honey, syrup, or mayo (yes I said mayo) as a binder. I’ve ever only used mustard and I’ve heard of people the others but for me, oil or just water is my favorite binder. After applying the rub, I let the meat sweat for about 30 minutes and it gave them a great starting color and aborbed into the meat really well. For this cook, I used my Char-Griller Akorn Kamado style grill and I cooked 250-275 (my temps fluctuated a bit, still getting used to the grill) I cooked them on each side for an hour and pulled them off when they reached about 170-175 internal temperature. I loaded them into a pan with butter, brown sugar, raw honey, tossed them in a light coating Kinders Orinonal BBQ sauce. Covered them and put them in my oven at 300 for about 40ish minutes. I checked for probe tenderness and once they were there I threw them back onto the grill for about 10 more minutes to tack up the sauce. These turned out delicious with an amazing color!! The seasoning added a wonderful sweet flavor (there’s brown sugar in the rub) that pairs great with pork ribs. I didn’t notice anything overpowering in the rub, it’s very well balanced and each spice compliments the others. I would be careful when using this spice on the faster cooked pork cuts, examples being pork chops and smaller cuts like that, because I feel that the temps you use to cook those may burn the sugars in the rub. That being said, this goes great on slower cooked cuts like ribs, pork butts/ shoulders, hams, and loins. All in all this was great cook that was made even better with this wonderful and fresh rub!!

I did a smoked pulled pork butt with SEIYGE (Smoke Em If You Got Em) and the balance flavor profile was great for the tacos, enchiladas and the sandwiches I made out of this sample.
I seriously recommend trying this on any pork or chicken BBQ or Smoke recipe you won't be disappointed.