Help me with a (salt, pepper, garlic, and onion) rub

[Stopsign32v]

So I want to smoke a butt for some good ol fashion pulled pork. I've tried a bunch of different rubs in the past but I really think just a simple salt, pepper, onion powder, and garlic powder.

I did a rub in the past using only these but I didn't write anything down. If you guys use this type of rub could you share with me your portions?

 

[Rick in AZ]

2 parts coarse pepper, 1 part salt, 1/2 part each of garlic and onion. Use granulated, not powder. powder tends to clump.

 

[JckDanls 07]

It's going to be subjective... You'll have to play with it to find your liking...

My Version is 2 parts pepper, 2 parts garlic powder, 1 1/2 parts onion powder, and 1 part salt ... I make a double batch and keep it in a shaker... I put a paper towel over it and then snap the lid back on for storage... Of coarse removing the paper towel to use ... I use it on everything that needs any kind of seasoning..

 

[SmokyMose]

So I want to smoke a butt for some good ol fashion pulled pork. I've tried a bunch of different rubs in the past but I really think just a simple salt, pepper, onion powder, and garlic powder.

I did a rub in the past using only these but I didn't write anything down. If you guys use this type of rub could you share with me your portions?

Sorry, but the SPOG thing to me is just a go-to if you don't know what else to do. I use it on vegetables mainly. Just salt and pepper for beef.
For a P.P. butt you need a little sugar. Try this. I've been using it for years:
1/4 cup brown sugar
1/4 cup paprika
1/4 cup kosher salt
2 TB course black pepper
2 TB onion powder
2TB garlic powder
1 TB cayenne (opt.)

 

[tallbm]

So I want to smoke a butt for some good ol fashion pulled pork. I've tried a bunch of different rubs in the past but I really think just a simple salt, pepper, onion powder, and garlic powder.

I did a rub in the past using only these but I didn't write anything down. If you guys use this type of rub could you share with me your portions?

I think you are getting good info so far.


I go equal parts by volume (cups, table spoons, etc.) Pepper, Onion (I use dehydrated flakes), Garlic (I use granulated, it doesn't cake up). So that is 1-Pepper/1-Onion/1-Garlic

THEN I go 0.75 of a part of Salt . So 0.75-Salt.

This means parts.

0.75-Salt / 1-Pepper / 1-Onion / 1-Garlic


You won't go wrong with this base then you can dial up or down any of the ingredients.
This SPOG seasoning is an AMAZING all purpose seasoning/rub basically for any meat, veggies, soup, etc.

Now for chicken and pork I add an additional 1 part Paprika to make SPOG + Paprika.


Very simple and easy to make and to put into a reusable 1 pound shaker container. You will knock this out and live by this stuff for grilling, smoking, and cooking of all types :D

 

[Stopsign32v]

I can't understand Paprika...It has no flavor IMO

 

[tallbm]

I can't understand Paprika...It has no flavor IMO

I use Hungarian Paprika. To me, it has a very mild non-smoked chili powder flavor. Could be subbed for chili powder that is not smoked and not hot but being mild it takes a bit more to get more flavor.
It's not mandatory at all. I just find it to be a little more flavor without going into chili powder flavor which takes me into Tex-Mex and Mexican cuisine territory when I'm trying to stay more in BBQ and chop territory :D

 

[voyager 663rd]

Although paprika has minimal flavour, part of the process is eye appeal. The redness it imparts adds to the eye appeal even though the other flavours overwhelm it.

 

[bigfurmn]

I believe they call it "season to taste". Start with a ratio that seems like you'll like it. Some people like more garlic, some want more salt. Just write down what you do it make it easier next time. Good luck.

 

[whistlepig]

I don't use this for pork but it's great on chicken.