Thanks everyone! I saw Chef Tom from All-Things-BBQ use that rub on spatchcock turkey. I had to give it a try. A little pricey, but well worth it. I'm going to try it on some pork chops soon.
@HoosierKettle I'd like a slow and sear, but too pricey at the moment. A brick has been working for me, so it'll have to do for now.
I made Gumbo with the left overs. Oh yeah, so good.