Traeger Grills SPC178 Blackened Saskatchewan Dry Rub

This seasoning is so good! I always have it on hand. It's great on fish or burgers! And I'm sure it's delicious on so much more. Those are just what I usually use it on.

The best. Use this stuff on everything. Nice spice combo salt / pepper / garlic - little kick, light on the overly heat flavor

I've been using the Traeger Grills SPC178 Blackened Saskatchewan Rub for over two years now, and I can confidently say it's become a staple in my spice cabinet. This rub is an absolute game-changer when it comes to enhancing the flavor of any dish. The combination of garlic and signature spices creates a perfect balance that adds depth and a bit of heat without overwhelming the palate. Whether I'm grilling, smoking, or even roasting in the oven, this rub elevates everything it touches. I especially love using it on chicken and vegetables—just a light sprinkle and they turn into a flavorful marvel that always impresses my family and friends. It's versatile, easy to use, and the flavor is simply unbeatable. If you're looking for a way to take your meals to the next level, I highly recommend giving this rub a try. You won't be disappointed! Five stars all the way!

A solid choice to blacken anything. To be fair, I’ve only done Chicken and Bluefin Tuna, but it was probably one of the best blackened chicken I’ve ever done. Rubbed on very easily, and while it didn’t make a real “crust”, the chicken inside was very moist. It was the first time I done BFT, so really can’t compare, but the tuna was very tasty.

This seasoning is delicious, however don’t use it as a traditional blackening style seasoning. Way too much salt. Normally to blacken protein, one would press it directly onto a large quantity of the seasoning. Then into a hot cast iron pan. I’d advise using it more sparingly. Good on steaks and chicken. Not good on burgers

The recipe I selected for my first go at salmon on the new Traeger called for a heavy dose of the Blackened Saskatchewan Dry Rub. Some members of the family are less in love with black pepper than I, so I was concerned that this rub might still be on the pantry shelf unused and unloved decades from now. Well, it might be on the shelf, but that'll be because of the delicate blend of garlic and herbs riding on a mouth-watering hit of salt. Some rubs "sing" one note a bit too loudly, overwhelming the natural flavor of the meat. Never is this more of a risk than on a delicate piece of fish such as salmon. A little bit of zesty Italian and a mix of heavy and light rub "zones" later, and this salmon was declared "best ever." Credit to the quality fillet and to this Traeger Rub for making that possible. Definitely stocking this rub and can't wait to try it on some other meats. Warning, looking at these pictures when hungry may result in drooling!

I have been smoking meat for 3 years now and have tried over 50 rubs from many different companies. The Blackened Saskatchewan Rub is definitely my favorite. It is very dark in color which lets you see exactly where the meat needs more rub when applying it; sometimes with other rubs it is harder to tell what is covered or not; I always make sure my meat is completely covered with rub. After rubbing the meat you can instantly see that this rub is going to give a great Bark. I originally tried this rub based on a recommendation from a friend who has been smoking meat for many years who told me how great of a Bark this rub produces and how great the flavor is. I have smoked Beef Brisket, Beef Ribs, Pork Butt, and Pork Ribs with this rub and each time I got an AMAZING bark with fantastic flavor. Now, this is the only Rub that I use for Beef and Pork which made my wife happy because now her cabinet is less full. I have not tried the rub with Chick or Fish yet so I can't comment on those and that is why I only gave 4 stars for versatility.

Saw someone use this on some elk steaks and just looked good on a picture, so figured I'd try it and as soon as it arrived and I smelt it, I knew it had to be a good choice. Was new to smoking (on a pellet smoker) and tried it on some chuck roast to make with veggies. Came out absolutely amazing, the smell, taste, and the nice bark was all a slam dunk. My main go to for smoked beef rub for sure!

I've just tried this seasoning for the first time. Everyone a the table was of the opinion that the flavour added to the steaks was great. I'll certainly be using it continuously in the future.

By far the best steak rub I've ever had. The only thig to keep in mind that it's slightly spicy... but I love it

A pepper based steak seasoning

Great rub for steak or lamb