You could call these five seasonings culinary rocket fuel — they’ll make even plain meat taste like something legendary. You’ll get sweet caramel annotations, punchy pepper, bright garlic, and smoky warmth that work across pork, beef, chicken, and burgers. I’ll point out which blends build the best crusts, which suit low‑and‑slow versus high‑heat, and what to watch for on labels so you can pick the right one for your next cookout.
| Meat Church BBQ Rub Combo: Honey Hog & Holy Gospel |
| Honey Hog & Holy Gospel: Best for BBQ Lovers | Primary Use: Meat & vegetables (general-purpose; pork, ribs, poultry) | Texture / Grind: Fine-to-medium rub (visual color; typical rub texture) | Size / Packaging Weight: Two 14 oz bottles (Honey Hog + Holy Gospel) | VIEW LATEST PRICE | Read Our Analysis |
| McCormick Grill Mates Montreal Steak Seasoning (3.4 oz) |
| Best for Steaks | Primary Use: Steak, pork, burgers, vegetables | Texture / Grind: Coarse-textured blend (coarsely ground peppers & spices) | Size / Packaging Weight: 3.4 oz container | VIEW LATEST PRICE | Read Our Analysis |
| McCormick Grill Mates Montreal Chicken Seasoning (23 oz) |
| Best for Chicken | Primary Use: Chicken (also other meats, seafood, vegetables, grains) | Texture / Grind: Pre-blended fine/medium seasoning (ready-to-use) | Size / Packaging Weight: 23 oz container | VIEW LATEST PRICE | Read Our Analysis |
| McCormick Grill Mates Cracked Pepper & Garlic Grilling Seasoning 6.03 oz |
| Best Simple Classic | Primary Use: Grilled meats (enhance natural meat flavor), vegetables, potatoes | Texture / Grind: Coarse ground (cracked pepper and garlic) | Size / Packaging Weight: 6.03 oz container | VIEW LATEST PRICE | Read Our Analysis |
| McCormick Grill Mates Mesquite Seasoning 24 oz |
| Best for Smoky Flavor | Primary Use: Ribs, pork, chicken, steak (also seafood & vegetables) | Texture / Grind: Slightly coarse texture (visible spice granules) | Size / Packaging Weight: 24 oz container | VIEW LATEST PRICE | Read Our Analysis |
More Details on Our Top Picks
Meat Church BBQ Rub Combo: Honey Hog & Holy Gospel
Should you want a versatile, crowd-pleasing duo that covers sweet-and-tangy pork and pepper-forward beef, the Meat Church BBQ Rub Combo — Honey Hog (14 oz) and Holy Gospel (14 oz) — is your go-to; both gluten-free, MSG-free bottles give you ready-to-use color and balanced flavor for ribs, pulled pork, poultry, beef, and even vegetables. You’ll use Honey Hog’s Southern sweet profile and honey powder to build color and caramelized crust on pork, chicken, or veggies. Holy Gospel blends Holy Cow and Gospel All Purpose notes, now rebalanced for pepper and all-purpose use, excelling on beef and ribs.
- Primary Use:Meat & vegetables (general-purpose; pork, ribs, poultry)
- Texture / Grind:Fine-to-medium rub (visual color; typical rub texture)
- Size / Packaging Weight:Two 14 oz bottles (Honey Hog + Holy Gospel)
- Dietary Attributes:Gluten-free; No MSG
- Dominant Flavor Profile:Sweet & savory (Honey Hog) + all-purpose beef-forward blend (Holy Gospel)
- Typical Applications / Cooking Method:Rub or finishing on grill/smoke/roast (ribs, pulled pork, chicken, veg)
- Additional Feature:Comes as two-pack
- Additional Feature:Reformulated Holy Gospel
- Additional Feature:Attractive color (Honey Hog)
McCormick Grill Mates Montreal Steak Seasoning (3.4 oz)
Should you want a bold, no-fuss rub that builds a savory, coarse crust on steaks, burgers, pork, and veggies, McCormick Grill Mates Montreal Steak Seasoning (3.4 oz) delivers—coarsely ground peppers, garlic, and spices create mouthwatering texture without MSG, gluten, or artificial flavors. You’ll shake it onto proteins or vegetables before grilling or broiling; a good rule is about 1 tbsp per pound for steaks, burgers, or pork. The larger-texture spices help form a caramelized, flavor-sealing crust that enhances everyday cuts to grill-worthy status. It’s an iconic, dependable choice whenever you want bold, straightforward seasoning.
- Primary Use:Steak, pork, burgers, vegetables
- Texture / Grind:Coarse-textured blend (coarsely ground peppers & spices)
- Size / Packaging Weight:3.4 oz container
- Dietary Attributes:Gluten-free; No MSG added; no artificial flavors
- Dominant Flavor Profile:Bold, peppery, garlicky savory
- Typical Applications / Cooking Method:Shake on before grilling or broiling to form crust (steak, burgers, pork, veg)
- Additional Feature:Coarse-textured blend
- Additional Feature:Iconic brand positioning
- Additional Feature:Shake-on convenience
McCormick Grill Mates Montreal Chicken Seasoning (23 oz)
Should you want a bold, ready-to-use blend that brings garlic, black pepper, paprika and a spicy kick to chicken without any MSG, McCormick Grill Mates Montreal Chicken Seasoning (23 oz) delivers consistent, time-saving flavor for both home cooks and busy kitchens. You’ll appreciate its lively mix of garlic, onion, red pepper and paprika made from premium, kosher spices. It’s formulated for chicken but pairs well with other meats, seafood, vegetables and grains, adding a zesty punch. The large 23-ounce container minimizes refills, the pre-blended mix guarantees uniform seasoning, and it speeds prep without sacrificing authentic, full-bodied taste.
- Primary Use:Chicken (also other meats, seafood, vegetables, grains)
- Texture / Grind:Pre-blended fine/medium seasoning (ready-to-use)
- Size / Packaging Weight:23 oz container
- Dietary Attributes:Kosher; No MSG added
- Dominant Flavor Profile:Vibrant, garlicky/oniony with peppery heat
- Typical Applications / Cooking Method:Pre-blend for grilling or roasting chicken; general kitchen use
- Additional Feature:Large 23 oz size
- Additional Feature:Kosher certified
- Additional Feature:Pre-blended consistency
McCormick Grill Mates Cracked Pepper & Garlic Grilling Seasoning 6.03 oz
When you want a straightforward, grill-focused seasoning that leans on bold cracked pepper and garlic, McCormick Grill Mates Cracked Pepper & Garlic (6.03 oz) is a smart pick—its coarse grains cling to meat to help seal in juices and deliver a punchy, natural flavor without MSG. You get simple, high-quality ingredients—sea salt, garlic, cracked black pepper—in a kosher, gluten-free blend. It elevates rather than competes with the meat, and its texture helps seasoning stay put during grilling. Use it across beef, chicken, pork, vegetables, and potatoes; apply to taste before cooking for best results.
- Primary Use:Grilled meats (enhance natural meat flavor), vegetables, potatoes
- Texture / Grind:Coarse ground (cracked pepper and garlic)
- Size / Packaging Weight:6.03 oz container
- Dietary Attributes:Kosher; Gluten-free; No MSG added
- Dominant Flavor Profile:Garlic-forward with cracked black pepper
- Typical Applications / Cooking Method:Apply before grilling to cling and seal juices (grilling focus)
- Additional Feature:Simple ingredient list
- Additional Feature:Sea salt–forward blend
- Additional Feature:Clings to meat
McCormick Grill Mates Mesquite Seasoning 24 oz
Should you cook frequently for groups or run a busy kitchen, McCormick Grill Mates Mesquite Seasoning 24 oz is built for you — it delivers a sweet, smoky mesquite punch with visible spice granules that make it easy to season ribs, steaks, chicken, or even vegetables quickly and consistently. You’ll get chili, paprika, red bell pepper, garlic, onion, and a touch of sugar for balance. It’s ready-to-use: shake or measure (about 1 tablespoon per pound) into rubs, marinades, batters, or sauces. Kosher, gluten-free, no added MSG, and packaged in a 24-ounce container for high-volume grilling and kitchen use.
- Primary Use:Ribs, pork, chicken, steak (also seafood & vegetables)
- Texture / Grind:Slightly coarse texture (visible spice granules)
- Size / Packaging Weight:24 oz container
- Dietary Attributes:Kosher; Gluten-free; No added MSG
- Dominant Flavor Profile:Sweet-smoky mesquite with chili/paprika and savory garlic/onion
- Typical Applications / Cooking Method:Use in grilling, broiling, stovetop, oven; also in sauces/marinades/breading
- Additional Feature:Sweet smoky mesquite
- Additional Feature:Back-of-house size
- Additional Feature:Versatile in sauces
Factors to Consider When Choosing Meat Seasonings
Once picking a seasoning, you’ll want to match the flavor profile to the cut and cooking method so herbs, smoke, or sweetness don’t overpower the meat. Consider how hot you like it, the seasoning’s texture and grain for rubs versus marinades, and whether the ingredient list is clear and free of allergens. Also check labels for compatibility with any dietary restrictions so you’re confident every bite fits your needs.
Flavor Profile Match
How do you pick seasonings that actually improve a cut instead of overpowering it? Match intensity to the cut: choose milder, herb-forward blends for lean chicken breast or pork loin, and reach for bolder, peppery or smoky profiles with ribeye or pork shoulder. Complement natural flavors—use garlic, onion, and herbs for beef; sweet-smoky or honey notes for pork; bright citrus and pepper for poultry. Reflect on dominant elements—salt, sweetness, acidity, smokiness—and how they’ll interact with marinades, sauces, and sides to avoid clashes. Consider cooking method: coarse spices and cracked pepper form a crust while you grill or sear, while fine blends penetrate during roasting or braising. Finally, balance aroma and color expectations with paprika, smoked spices, fresh herbs, and citrus accents.
Spice Heat Level
You’ve matched flavor intensity to the cut; now consider about heat level and how it shapes the eating experience. Check Scoville ratings or labeled descriptions—mild to extra-hot—so you know what you’re adding. Remember cumulative heat: black pepper gives pungency, while cayenne (≈30,000–50,000 Scoville) and chili powders add true capsaicin bite. Match heat to cut and method: fattier, richer meats tolerate higher heat; lean proteins and delicate seafood do better with milder blends. Consider heat progression and afterburn—some ground chilies hit immediately, others build or linger via capsaicin oils. Factor diners’ tolerance and use heat-adjustable tactics: apply seasoning sparingly, offer spicy components as optional rubs or sauces, or balance heat with sugar or dairy for cooling.
Texture And Grain
Texture matters as much as flavor: the grain and size of seasoning granules shape crust, mouthfeel, and how seasoning behaves during cooking. You’ll choose coarse-grained seasonings—large peppercorns, cracked salt, coarse sugar—when you want a textured crust that clings, promotes browning, and locks in flavor during high heat. Should you prefer uniform seasoning and deeper penetration, pick fine powders or superfine blends that dissolve into rubs and marinades. Keep in mind granule size changes application rate: coarser blends need a heavier hand via volume, while fines spread evenly at lower quantities. Texture alters mouthfeel and appearance—visible granules give rustic crunch and visual interest; smooth blends yield a seamless coating and softer bite. Take note anti-caking agents keep fines flowing and prevent clumps that would skew dosing.
Ingredient Transparency
Grain and mouthfeel tell you what the seasoning will do on the surface, but the ingredient list tells you what’s actually inside the jar. Check ingredient order — items are listed according to weight, so top entries like salt or sugar dominate the blend. Prefer seasonings that name spices specifically (paprika, garlic, black pepper) rather than vague “spices” or “natural flavors” so you know what’s driving the taste.
Look for clear labeling of additives such as anti-caking agents (silicon dioxide) or sweeteners (dextrose, honey powder) to judge how much processing or sweetening is present. Note preservative and processing terms (dehydrated garlic, spice extractives) for intensity and shelf stability. Verify allergen and claim statements match what you need.
Dietary Restrictions Compatibility
While catering to allergies, religious rules, or health goals, read the seasoning label closely and don’t assume generic terms tell the full story. You should scan ingredient lists for common allergens — wheat/gluten, soy, dairy, tree nuts — and seek certified gluten‑free or dairy‑free labels when needed. Verify whether blends include MSG or yeast extract in case flavor boosters bother you. Look for kosher, halal, or vegan certifications to respect religious rules or plant‑based diets. Should you be watching sodium, compare milligrams per serving and pick low‑sodium or salt‑free options to manage blood pressure. For FODMAP or sulfite sensitivities, avoid high‑FODMAP ingredients like onion, garlic, or inulin and check for preservatives such as sulfites or sulfur dioxide.
Meat Type Pairings
Match your seasoning to the meat’s natural character: bolder, peppery and umami-forward mixes suit beef and game; sweet-savory rubs lift pork; herb-and-citrus blends brighten poultry; and light, delicate seasonings preserve the subtlety of fish and seafood. Whenever you choose for beef—steaks, roasts, burgers—lean into coarse black pepper, garlic, smoked paprika, and salt to build a savory crust that matches its richness. For pork pick sweet elements like brown sugar with paprika and mustard powder to encourage caramelization and balance. With poultry use thyme, rosemary, sage, lemon zest, and mild paprika to complement rather than mask. For fish and seafood keep it minimal: dill, lemon pepper, fennel, and light smoked salts protect delicate texture. For game favor rosemary, juniper, coriander, and sturdy pepper.
Application And Usage
After choosing a seasoning that suits the meat, consider how you’ll use it—texture, timing, and technique change the result as much as ingredients do. Match grind to application: coarse blends cling and form crusts on steaks and burgers, while fine powders dissolve into marinades and delicate fish rubs. Adjust amounts according to weight and cut—roughly 1 tablespoon per pound for steaks and chops, and less for poultry or gentle proteins to avoid overpowering. Time your application: dry rubs need 30–60 minutes (or overnight for thick cuts) to develop flavor and bark; salt-only treatments can go on earlier to redistribute moisture. Pick spices to suit cooking method—robust, smoky notes hold up to high heat; herb-forward blends shine with low-and-slow or pan-searing. Layer: combine rubs, marinades, and finishing glazes to build depth.
Packaging And Quantity
Whenever choosing seasonings, consider about how much you use and how you’ll store them: buy small 2–4 oz jars in case you cook occasionally, but pick 16–24 oz tubs or larger for frequent grilling or professional use to cut refill trips and cost per ounce. Match container size to your usage rate, and check clear net-weight labeling since fine powders and coarse blends differ in density. Pick packaging that preserves freshness—airtight lids, resealable pouches, and shaker tops keep moisture and clumping at bay. For fast, controlled application choose flip-tops, wide-mouth jars, or grinder caps. Whenever you stock multiple blends, prefer stackable or uniformly sized containers to save space and simplify rotation so older items get used initially.
