SPOG Recipe

[dons2346]

I want to try SPOG on a butt and would like to know how much of each to use. Is it basically equal amounts of each of more of one and less of another?

 

[tallbm]

I want to try SPOG on a butt and would like to know how much of each to use. Is it basically equal amounts of each of more of one and less of another?

Hey, this is super simple and will taste amazing!

By volume (measuring cup/spoon or eyeball)
I go equal parts P, O, and G.
I go about 3/4 part of Salt.



Lets say you have a big container and have a measuring cup.
You drop 1 cup of each P, O, and G into the container
You drop 3/4 cup of Salt (maybe a little less if you like, but you can adjust to your taste if you like more or less salt) into the container.
Shake up the container to try and get it all distributed evenly. Now you have an SPOG mix.

You don't have to put it in a container. You can simply shake on the seasoning at the same ratio (equal parts P,O, and G, then about 3/4 part Salt). I do this all the time as well. Just be careful on shaking on too much salt as the eyeball is less accurate than a measuring device AND you can always add more salt later so going lower on salt never ever ever hurts :D

It's as simple as that!

 

[DougE]

Go heavy on the coarse black pepper. It should be the bulk of the rub. Go about even on the onion powder and granulated garlic. Add kosher, sea, or other non-iodized salt to taste.

 

[JckDanls 07]

I go lite on salt.. a lil more on onion... Then more and equal parts of BP and G ....

 

[dons2346]

I figured that if I went equal parts, the salt would overpower everything else. Suspicion confirmed. Now to Winco for the parts

 

[Newglide]

Everybody has their own take on it.
I use 1 part course ground pepper 1 part course koser salt.
1/2 granulated garlic and 1/2 garlic.
Depending on what I am cooking I adjust

 

[ddufore]

I use granulated garlic and granulated onion with kosher salt and coarse ground pepper. This makes an awesome “house seasoning”.

 

[RickNessly]

I want to try SPOG on a butt and would like to know how much of each to use. Is it basically equal amounts of each of more of one and less of another?

2 parts coarse pepper, 1 part salt and 1 part Lowry's....

 

[JckDanls 07]

2 parts coarse pepper, 1 part salt and 1 part Lowry's....

Is that a low sodium Lowry's ? FOR ME .... Lowry's already has enough salt without the added 1 part ...

 

[RickNessly]

Is that a low sodium Lowry's ? FOR ME .... Lowry's already has enough salt without the added 1 part ...

no...when I make SPOG I'm equal part salt/pepper....I just sub in Lowry's because it has the OG part. I've read where several TX BBQ places use that mix

 

[normanaj]

Equal parts pepper,garlic,onion and add salt to taste which for me isn't much.

 

[JckDanls 07]

So all in all, it comes down to trial and error. Until you find what you like.

 

[civilsmoker]

Its a individual taste thing but if you want to amp it up a notch you can make SPOG+B. Ie get some butter powder (dehydrated butter, Winco sells it cheap) and add it as part equal to the mix.....BAM!

 

[RickNessly]

So all in all, it comes down to trial and error. Until you find what you like.

yep....that's what makes it fun....experimenting.

 

[chef k-dude]

Eyeball it. You dont need a mix or a recipe. My rub is a recipe but its more complex than SPOG.

Unless you are salt adverse (other than personal preference or raging blood pressure there is zero reason to avoid salt) use a generous amount of all of it. A butt can handle pretty much whatever you can throw at it. You can apply it straight out of the individual containers of the spices.

These days Lowery's is missing what used to make it special...MSG. I keep MSG in a pinchable container in my spice collection right beside the kosher salt. I dont use it in my butt rub though, the butt has plenty of umami on its own.

 

[fxsales1959]

i never thought of measuring. I keep a shaker of SPG usually used for steAks and burger grills.
I do about 1 part BP and about 1/2 that amount of salt, just a skosh of garlic. I've not used onion yet. but might on next baTch.

 

[mneeley490]

I tend to like one made by BBQ Pit Boys. They call it SPG, but add a little paprika, red pepper flakes, and ground fennel to theirs.

 

[dons2346]

Never heard of dehydrated butter. Does it re hydrate when it gets wet and run off or does it stick like the other ingredients?

 

[civilsmoker]

Never heard of dehydrated butter. Does it re hydrate when it gets wet and run off or does it stick like the other ingredients?

It does hydrate to a point, but it sticks while dry and adds huge flavor. I first saw it in the Kinders Rubs and then found it in the bulk section at Winco and have been adding it to almost all my dry rubs.

 

[Newglide]

Never heard of dehydrated butter. Does it re hydrate when it gets wet and run off or does it stick like the other ingredients?

I've seen it as stuff people use on popcorn, I don't think it hydrates and runs off