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.

Won this with the gear testers, we enjoyed that it was very flavorful and had a nice little heat with it we will try some others, thanks for making a great product

This taco seasoning is amazing. Love that it’s organic and reasonably priced. Definitely give it a try!

I ordered This Product to try it and it arrived Quickly with a sample pack of their wild game rub. I have used both and enjoyed them so much, I am definitely going to try some of their other products. So far, I've used the 'Smoke em if you got em' on Pork Ribs, bone in Pork Chops, A shoulder roast and a whole chicken which I rotisserie cooked on my wood pellet grill. Everything has turned out fantastic and I will order more!

Was excited to my packets and made tacos. So delicious and knowing there was no added fillers or junk in the seasoning was awesome! I’ll be purchasing the full size soon.

When I received my order, I didn't have any steaks planned. We were smoking a pork loin and roasting some vegetables. We used this seasoning on the veggies and the taste was unbelievable. Next up....smoking some steaks with this seasoning!!

This stuff is awesome Tried on burgers. Waiting to try on a nice steak

This rub has everything you need for chicken, turkey, and pork! It has all the basics, all the herbs, and just the right amount of chili hit on the backend. You will not be disappointed!

This was a great rub. I used a 5oz poly bag for almost 6 pounds of ribs. The salt started the meat sweating, allowing the flavors to meld into the meat. I used the 3-2-1 method, adding only brown sugar and butter as I wrapped them in foil at 3 hours. The ribs barked up nicely at about 2.5 hours in @190. After wrapping I went to 250 for the remainder to 197F. The bones pulled cleanly, and the meat was extremely tender. Some rubs impart a real perfume odor and taste into the meat. This rub did not. It allowed the true meat flavor to shine through. The ancho chili provided the perfect sneak attack on my tongue. I would not hesitate to use this rub again for any pork product

I loved the smokem 'Em if you got 'Em . I used it on a turkey that I smoked

Great flavor

I used this on 2 slabs of Baby Back Ribs and it was delicious!
I’ve got 12 slabs of St. Louis Ribs to smoke for the Sheriffs Department in August and gonna use it on them!