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I was worried this would taste like straight smoke, but it's actually much sweeter and lighter than the hickory I usually grab. Rubbed it on lamb chops before grilling and the crust came out dark and rich without overpowering the meat.

This blend gave my lamb chops a rich, dark crust without overpowering them, and that lighter sweetness really came through on the grill. I've tried it both as a dry rub and mixed into a marinade, and it works great either way. Definitely my go-to for Southwestern cookouts now.

The lighter, sweeter profile is exactly what my pork shoulder needed—it caramelized into a deep crust without overpowering the meat. Mixed it into a simple olive oil marinade and the lamb came out rich and smoky, no extra salt required.