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Availability:
Only 5 left in stock, order soon!
Arrives
Wednesday, Feb 4
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Flavor Name: Traeger Rub
Features
- Extremely versatile rub for any type of protein
- Balance of sweet, savory, & spicy flavors
- Notes of garlic, paprika, oregano, & chili pepper
- Packaged in a stackable aluminum 9oz tin
- Kosher, GMO-free, & gluten-free
Description
Traeger’s most versatile Rub is ready to tackle any protein you choose. It features garlic, oregano, and chili pepper notes, and will quickly become a must-have for your pantry.
Brand: Traeger
Item Form: Powder
Unit Count: 9.0 Ounce
Number of Items: 1
Specialty: non gmo, gluten free, kosher
Is Discontinued By Manufacturer : No
Product Dimensions : 1.99 x 4 x 3.27 inches; 11.36 ounces
Item model number : SPC174
UPC :
Manufacturer : Traeger
Country of Origin : USA
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Wednesday, Feb 4
This item is non-returnable:
Non-returnable due to Food safety reasons
View our full returns policy here.
Non-returnable due to Food safety reasons
View our full returns policy here.
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Top Amazon Reviews
Flavor Name: Blackened Saskatchewan
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.
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Reviewed in the United States on June 6, 2024 by Kevin Roberts
Flavor Name: Anything Rub
Got this as a gift. I first used it on ribs. Sensational. I have also used it on burgers, steak, and brisket. The flavor works will with all of it. I have only used it on the grill, so keep that in mind. Slow cooking, 12 hours for brisket, fast cooking 7 minutes for burgers, still a great taste. ONLY problem I have is that the package is not good enough for the product. It either puts too much seasoning or not enough. The flow rate changes as you pour it. The lid does not seal to keep moisture out. Not a huge deal if you are doing briskets, but for other foods when you have some left, it is a problem.
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Reviewed in the United States on May 3, 2024 by Richard G
Flavor Name: Chicken
Thaw the chicken breast or thighs (or even wings), season both sides moderately with this rub, you can let sit for a while but don't need to, and then just grill or smoke. Turns out great every time. You won't be disappointed.
Reviewed in the United States on June 2, 2024 by Broomfield_CO
Flavor Name: Blackened Saskatchewan
This goes well on chicken, steak, and pork! We use it as a dry rub before grilling and it’s delicious!
Reviewed in the United States on May 21, 2024 by Diane
Flavor Name: Prime Rib
I use a lot of different brand rubs including Kinders, Bull Shit, McCormick, but this is my favorite for use on ribeye's due to it's fattiness. It has a lot of flavor and it balances sweetness well with the saltiness. Some brands utilize too much salt and a heavy pepper flavor which I'm not a fan of.
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Reviewed in the United States on May 18, 2024 by Chen-En Chou
Flavor Name: Fin and Feather
The flavor this seasoning brings out with the garlic and paprika mixed together is a good combination for fish, meat and chicken! I was questioning it at first because not a big fan of paprika but honestly it’s such a great taste!
Reviewed in the United States on May 18, 2024 by Britney Teich
Flavor Name: Pork and Poultry
This is my new go to for smoking chicken on my pellet grill. The flavor is really good and complements the smoke taste from the grill. I've also used this a few times on a boston butt and it comes out amazing. I know it's called pork and poultry seasoning, but I use this spice rub when I make my BBQ sauce too, and I eat that on pretty much anything grilled. Highly recommend.
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Reviewed in the United States on April 13, 2024 by Chris
Flavor Name: Blackened Saskatchewan
Love the rub on fish, pork, and chicken. We go through quite a bit of it.
Reviewed in the United States on May 29, 2024 by Debra Finnell