What’s Actually in the SmokED Pitching Wedge — Zero Sugar, Double Garlic, Blacken Anything
The Pitching Wedge is a precision rub with zero sugar — which means it blackens clean at high heat on anything you put it on. Chicken, fish, beef, pork, vegetables. Nine ingredients. All flavor, no burn risk.
Black Pepper, Cumin, Oregano & Coriander — The Spice Foundation
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. Thoughtfully composed, not thrown together.
Granulated Garlic + Garlic Oil — The Double Garlic
Garlic appears twice — granulated garlic for texture and bark, garlic oil for complete, even coverage. The granules give you visible garlic in the crust. The oil ensures garlic flavor reaches every inch of the meat surface. A professional spice-blending move that makes the garlic presence feel thorough rather than spotty.
Chipotle & Ancho Pepper Blend — The Smoky Heat
Chipotle (smoked jalapeño) brings 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.
Onion — The Savory Base
Dehydrated onion provides the natural sweetness and umami depth that rounds out the spice layer — the savory backbone that keeps this sugar-free rub tasting full and complete.
Salt — The Foundation
Salt enables the dry brine effect, drawing moisture to the surface then pulling it back in with every other flavor in tow. The driver of penetration and the builder of crust.
Natural Hickory Smoke Flavor — The Smoke
The Pitching Wedge brings its own hickory smoke — smoker, gas grill, or cast iron pan cranked to high. Cast iron blackening is where this rub really shines. The smoke follows the rub, not the equipment.
No Sugar = No Burn. Just Blacken.
Most rubs caution against high-heat cooking because the sugar burns before the meat is done. The Pitching Wedge has no sugar — 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 — The Warm Finish
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 — even when it’s been cooking hard and fast.
Dehydrated Rice Hulls — The Honest Anti-Caking Agent
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. 100% natural, completely flavorless, keeps the rub free-flowing every time you reach into the jar. Nothing to hide, so we tell you exactly what it is.
Zero Sugar. Nine Ingredients. Blacken Anything.
Double garlic, two smoky peppers, hickory smoke, and bourbon finish. The precision rub for when you need to land it close.