The beef rub the lineup is measured against. A Texas-style blend built specifically for beef — precise, minimal, and engineered to get out of the way and let the meat do the work. Hickory-smoked spices, low sugar, and the kind of bark that forms a deep mahogany crust on brisket, steaks, and short ribs. No MSG. Gluten-free. Veteran-made.
Price range: $8.80 through $67.20
Texas BBQ is about beef, and Texas-style seasoning is about precision — minimal ingredients, nothing in the way, every element earning its place. The SmokED Pitching Wedge is built on that principle: a focused blend of hickory-smoked spices, low sugar, and the right amount of salt to build a deep mahogany crust on brisket, steaks, and short ribs without interfering with the beef.
Using hickory-smoked garlic and pepper in the blend means the rub itself carries smoke flavor into the crust — so you get more smoke character from the surface of the meat regardless of what you’re cooking on. That’s the gap between this and a standard SPG rub.
Hickory-smoked spices, black pepper, garlic, onion, kosher salt, and a small amount of sugar to promote bark formation. Precise, minimal, and engineered to get out of the way and let the beef do the work. No MSG, no fillers, no ingredients that don’t belong on a Texas-style beef rub.
The Pitching Wedge was built for brisket — apply heavy, wrap or don’t, and let it work over a long cook. Equally strong on ribeye, beef short ribs, chuck roast, and beef ribs. Use it on lamb for a Texas-style approach to a non-traditional protein. Try it on portobello mushrooms when you want maximum smoke and umami from a vegetarian cook.
No MSG. Gluten-Free. Non-GMO. Handcrafted in small batches. Veteran-made.
The Pitching Wedge is a precision rub — and one of the few in the SmokED Stuff lineup with zero sugar. That means no burn risk at high heat, no sticky surface, and no sweetness getting in the way. What you get instead is a bold, smoky, bourbon-kissed blend that blackens beautifully on chicken, fish, beef, pork, vegetables — anything that hits a hot surface. Nine ingredients. All flavor, no sugar.
Black pepper provides the sharpness that cuts through rich meat. Cumin brings the earthy, nutty warmth that anchors everything. Oregano adds a herbal lightness that keeps the rub from feeling heavy. Coriander contributes a citrusy, floral lift that ties the other three together. A thoughtfully composed spice base — not a spice dump.
The Pitching Wedge uses garlic twice — granulated garlic for texture and bark, and garlic oil for complete, even coverage across every particle in the blend. The granules give you visible garlic in the crust. The oil ensures garlic flavor reaches every inch of the meat surface. Professional spice-blending that makes the garlic presence feel thorough rather than spotty.
Chipotle (smoked jalapeño) brings a medium, building heat with smokiness baked into the pepper itself. Ancho (dried poblano) adds depth, sweetness, and a fruity richness that softens the chipotle’s edge. Together they create the dark, spiced crust that makes blackened food look and taste the way it should — charred on the outside, juicy underneath.
Dehydrated onion provides the natural sweetness and umami depth that rounds out the spice layer, giving the Pitching Wedge its savory, full-flavored backbone without adding any sugar.
Salt enables the dry brine effect — drawing moisture to the surface, then pulling it back in with every other flavor in tow. It’s the driver of penetration and the builder of crust.
The Pitching Wedge brings its own hickory smoke — which means you get genuine smoke character on a dedicated smoker, a gas grill, or a cast iron pan cranked to high. That last one matters: cast iron blackening is where this rub really shines. The smoke follows the rub, not the equipment.
Most rubs caution against high-heat cooking because the sugar burns before the meat is done. The Pitching Wedge has no sugar — which means you can run your cast iron screaming hot, sear at full flame, or finish under a broiler without worrying about bitterness or charred sweetness. It blackens clean. Chicken thighs, salmon fillets, flank steak, pork tenderloin, portobello mushrooms — if it goes on heat, the Pitching Wedge works on it.
Bourbon flavor adds warm, oaky depth that amplifies the smokiness of the chipotle and the hickory, creating a layered, whiskey-smokehouse character in the finished crust. It’s the ingredient that makes the Pitching Wedge taste like more than the sum of its parts — even when it’s been cooking hard and fast.
Most commercial rubs use silicon dioxide or other chemical anti-caking agents you’d need a chemistry degree to pronounce. The Pitching Wedge uses rice hulls — the outer husk of a rice grain, ground fine. It’s 100% natural, completely flavorless, and its only job is to keep the rub free-flowing so you get a consistent, even coat every time you reach into the jar. Nothing to hide, so we tell you exactly what it is.
| Weight | N/A |
|---|---|
| Attribute | Small, Large, 1lb Resealable Bag, Case – Small (24), Case – Large (12) |
We purchased the seasoning at the holiday market in December. It quickly became one of our favorites. It’s so good good on everything. We purchased several spices and loved them all.