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.

 

[schlotz]

Been using the rub from Alton Brown now for a number of years. Everybody I've served pulled pork to loves it. See the ingredients for the Pork Butt recipe in my sig below. No salt cause the butt is wet brined over night.

 

[in. pred]

i like to add some crushed rosemary to the salt/pepper/onion/garlic mix. gives a lil more depth in flavoring. especially shines if your cooking up an injection.