For true blackened meats, you have to start with the right rub before flirting with that line between burned and blackened. Our rub starts with fine Himalayan salt to draw out the meat's flavors, then we build on that with sweet paprika, onion and garlic, four kinds of pepper – medium chili, black, white and cayenne – and then we round out the profile with savory classics like thyme, oregano and chipotle. Together, these spices penetrate deep into the meat and explode with flavor under a nice heat.