All Purpose Rub

[Alphonse]

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.

 

[jcam222]

For a good all purpose SPOG I like a ratio of 2/2/1/1 coarse salt, coarse pepper, granulated onion and granulated garlic.

 

[kelbro]

Mine has always been equal parts of each.

 

[mike243]

I also do equal, if you don't like a certain ingredient or not as much cut back on it, make a very small batch to start with so you can test it before making a bigger batch, I use brownulated brown sugar when making a big batch of rub because it wont clump up. same taste without having to beat the bottle.

 

[phatbac]

i do 3 garlic and 2 salt 1 pepper and 1 onion. YMMV

Happy Smoking,
phatbac (Aaron)