I ordered the whole Dizzy Pig spice rub assortment this week and it arrived in a timely fashion with a handwritten thank you. I had some fresh ground beef and some seasoned Green Egg lump so I added a little fresh lump and some rain soaked hickory chips to the Egg. After reading the spice descriptions and knowing my two daughters sensitivity to spiciness, I chose the Raising the Steak Canadian Style BBQ Rub. It had a very nice blend of heat and seasoning without being overpowering. I could definitely tell how fresh the spices were. I mixed the rub into the burgers while forming and dusted them lightly before cooking and they were perfect. I let the fire build to 400+F dome temperature and started cooking. I turned the burgers repeatedly at 2 minute intervals being careful not to poke them. I let the internal temps rise to approx. 160F before removing and letting cool around 6 minutes. The burgers were definitely done but still very moist and tasty. We baked some potatoe slices brushed with olive oil and dusted with Dizzy Dust and they became a perfect compliment to the burgers. It was a simple meal made special by the combination of Egging and proper seasoning. I feel that the spices were a good investment and I can't wait to cook something with all the different combinations.