<edit> Ok, so after I made my last post, I went and decided to take my own advice and make up my own SPG since it's been a long time and I needed to cook this brisket. I did a 2:1:0.5 pepper/salt/granulated garlic (in 1 cup parts), and then I added in maybe 2 teaspoons of cumin and maybe a tablespoon of MSG.
At this point I decided to put it in a Costco pepper container and realized I was totally full of shit! I guess I had these containers in my head for some reason, and was visualizing them wrong, the holes on these are WAY TOO SMALL, NOT the right size. Maybe that's why they came to my mind. I ended up using a different container, this one was actually a big sprinkle container from Head Country Original seasoning, THAT one was perfect - NOT the Costco pepper one. </edit>
Really appreciate all the amazing feedback on this thread (both for ratios and containers).
One thing that I have been keeping in mind is minimizing my salt usage.
I have a family history/genetics of high blood pressure, so I have been doing a bit of research on how to minimize my salt ratio to my rubs.
I did a small test yesterday, with a modified rub which included:
- granulated garlic
- onion powder
- coarse black pepper
- dash of mustard powder
- bit of salt
I kept the ratio of salt lower. I wrote it down (not looking at it now) but off top of my head:
- 3 tbsp garlic
- 3 tbsp onion powder
- 1.25 black pepper
- 1 tsp of mustard powder
- 1 tbsp kosher salt
It worked well (was on chicken thighs)
It smelled really good while cooking and there was a lot of flavor. I could probably adjust it a little but next time.
Thanks again for all the great info and recommendations!
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