First off, this seasoning knocked some of my longtime pantry favorites right off the shelf—that’s how good it is. The balance of sweet and heat is unreal, and it clings to meat like it was made for it (because, well, it was).

I’ve used it on everything from smoked chuck roast (which came out with a bark that could win awards) to last-minute weeknight burgers. The honey note is subtle but genius—it caramelizes beautifully on the grill without overpowering the other spices.

Pro tip: Let it sit on the meat for 10 minutes before cooking. I tried rushing once and regretted it—the flavors need that time to meld. When I’m lazy, I’ll even rub it on chicken thighs before air-frying, and my kids swear it’s better than takeout.

The jar’s almost empty, and I’m already restocking. If you’re debating, just get it. Your grill (and your hungry family) will thank you.