I want to mix a batch of all purpose seasoning of salt, black pepper, and garlic powder. I want to keep some on hand for steaks and chops plus other meat that will get this along with a couple of other rubs I use that do not contain salt. I prefer to salt meat separately so I know how much I am putting on.
So for an All Purpose Rub, what volumes would you use? I am assuming equal parts salt and pepper but not sure about the garlic.
So for an All Purpose Rub, what volumes would you use? I am assuming equal parts salt and pepper but not sure about the garlic.