Pellet Fan
Recipe Section => Rubs/Sauces/Brines => Topic started by: Canadian John on November 18, 2017, 04:17:53 PM
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That is; Salt-( Kosher)/Pepper-( freshly ground)/Garlic-(powder). As there several variations I decided to give them a try..The first was the BBQ Pit Boys recipe,long gone since they started" selling" SPG . Their salt/pepper/ garlic ratio is:7/2/1.. Way too salty by my.. The ratio's are by volume.
I ended up with a 1/1/1 ratio..It is the only one I use on beef - that is one side..I grind pepper onto the first side, pat it in, turn and apply the S P G to the other..
I am trying to reduce my rub pantry down to a very few as I found I am only using 3 to 4 different rubs. Even the latest ,a super coffee rub has taken a back seat to S P G.
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My go to for brisket is salt & pepper. Stopped using all others.
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My favourite is SPGO
Do you guys get much onion powder or flakes on that side of the world?
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I'm using SPG more often than not. Especially on beef. And I will throw a few onion flakes on when I can find them in the cabinet. My wife seems to need to rearrange everything regularly. Drives me bonkers. Especially when I'm cooking something she requests
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StevenM: We colonialists do have onions, yes.. Onion,powder or flakes sounds like a good touch.
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I have a SGP 4 salt, 2 granulated garlic, 1 pepper I use this on red meat and pork. I have changed out pepper for poultry seasoning when I cook chicken and turkey. My bride (the wolverine) is picky she love the poultry rub. Keep smoking Dan
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I have a SGP 4 salt, 2 granulated garlic, 1 pepper I use this on red meat and pork. I have changed out pepper for poultry seasoning when I cook chicken and turkey. My bride (the wolverine) is picky she love the poultry rub. Keep smoking Dan
This interests me. I'm assuming you use a commercial poultry seasoning. Which one?
BTW, pound for pound, those wolverines are tough.
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I get the poultry seasoning from my local health food store.
Yes my bride of 40 years can be a little critical of my cooking, so I’m always trying.