Okay, so I finally caved and bought this Spiceology rub after seeing it sold out everywhere. First impression? The lid arrived cracked (ugh) but the smell when I opened it? HEAVENLY.

Used it on a chuck roast like one reviewer suggested – onions underneath, rubbed generously, slow-cooked till fork-tender. GUYS. The depth of flavor?? Smoky paprika and garlic punched through without being salty. Made killer tacos and my family raved.

Tried the ‘vacuum seal hack’ with ribeyes: rubbed + Worcestershire sauce, sealed for 48 hours. Game. Changer. Caramelized crust like a steakhouse, but the tomato powder kept it balanced (no sugar overload).

Downsides: Lid quality is tragic (transferred to a mason jar), and it’s pricier than basic supermarket rubs. But for special cuts? Worth every penny. Even sprinkled some on roasted Brussels sprouts – unreal umami boost.

Verdict: 9/10 – loses a point for packaging, but flavor-wise? My grill’s new best friend.