Spog

ModelMaker · Aug 25, 2016

Made up a "prime" prime rib last night for a neighbors birthday and just spog'd it and they wanted to know what fabulous rub I used.
Now in all honesty I just sprinkle by eye till i think it looks about right and got me to thinking has anybody made up a shakers worth of the stuff and might have some measurements for same?
Ed

Oh and by the way, I'll soon be single again as my dear sweet wife sent the leftovers home with birthday boy......

doubt3 · Aug 25, 2016

I use the following for brisket:

1 part kosher salt
1 part coarse ground black pepper
1/2 part granulated onion
1/2 part granulated garlic

Evil-g · Aug 25, 2016

I can't help you with the measurements but I like your sense of humor.

PatAttack · Aug 25, 2016

ModelMaker said:
Made up a "prime" prime rib last night for a neighbors birthday and just spog'd it and they wanted to know what fabulous rub I used.
Now in all honesty I just sprinkle by eye till i think it looks about right and got me to thinking has anybody made up a shakers worth of the stuff and might have some measurements for same?
Ed

Oh and by the way, I'll soon be single again as my dear sweet wife sent the leftovers home with birthday boy......

Give Ted & Barneys Seasoning a try.

They are a vendor here on the Brethren. That seasoning has the right amount of everything. If you find their thread in the vendor section, you can sign up to win a free bottle! I won a free bottle and when that was done, I went to their website and bought a 5 lb. tub! It is that good.

You could make your own but the way I look at it, once you buy all the stuff to make your own, it's cheaper to buy it already mixed up for you.

You'll also be supporting a Brethren Member.

dadsr4 · Aug 25, 2016

doubt3 said:
I use the following for brisket:

1 part kosher salt
1 part coarse ground black pepper
1/2 part granulated onion
1/2 part granulated garlic

It's best to do this by weight, for consistent results. Salt, especially, can vary.

Smokin J's PIts · Aug 25, 2016

By weight is defiantly the best way to go, I do equal parts of everything but the salt, for my taste I like to half it, for commercial version I highly recommend this one
http://www.twistedbelly.com/store/p2/Bombshell_-_Black_and_White_Seasoning.html

Drunk Monkey · Aug 25, 2016

doubt3 said:
I use the following for brisket:

1 part kosher salt
1 part coarse ground black pepper
1/2 part granulated onion
1/2 part granulated garlic

This is what I use by weight. i have an old Yard Bird container full of it.

aks801 · Aug 25, 2016

dadsr4 said:
It's best to do this by weight, for consistent results. Salt, especially, can vary.

That's true, but this ain't rocket surgery. (love that line!)

Mine is equal parts kosher salt and coarse black pepper by volume, with much less garlic powder and onion powder.

You'll end up with what tastes best for you.

Go Team SPOG!

SteveKing · Aug 25, 2016

1/2 parts? That's a lot of onion and garlic powder!

Joe Black · Aug 25, 2016

I use the same mix by volume because I don't have a scale. I only make about a cup at a time, so I wouldn't think it would make much difference. Let me know how wrong I am.

As far as keeping it, I keep a dredge of it in the freezer all the time and it's always available. We like to use it on salads, veggies and sometimes on popcorn.

gcs · Aug 26, 2016

I rarely, actually, never use onion powder. There's something about it that I can taste or smell that disagrees with me, any onion powder.

Anyone else ever notice something like that?

Salt, pepper, garlic powder sprinkled by eye are my go to regulars for most everything.

THoey1963 · Aug 26, 2016

Yeah, I still just go by eye. And I try to remember to go in SPOG order, that way the small granuled OG don't block the SP from sticking. Not sure that makes sense...

16Adams · Aug 26, 2016

S alt
P epper
O live oil
G arlic

Rub the pork beef chicken etc with olive oil

In a shaker mix equal parts Kosher Salt and Coarse Grind dustless black pepper.
You can go one inch of each. Then add about 1/4 inch granulated garlic (not powder).
Want a little color add 1/4 inch Paprika.

This last part- the last 1/4 to 1/2 inch re: the garlic and Paprika. This is where I've substituted a quality brisket rub like Sucklebusters, John Henry, any other quality rub you desire.

Roll it mix it well and shake it on as liberal as you can- while still being able to see the meat.

Caveat- I know most interpret the O for Onion but I don't use enough onion powder/granules so I go with the Commercial Rub to highlight the KS/CBP

Spog

ModelMaker

Quintessential Chatty Farker

doubt3

Full Fledged Farker

Evil-g

is One Chatty Farker

PatAttack

somebody shut me the fark up.

dadsr4

somebody shut me the fark up.

Smokin J's PIts

Full Fledged Farker

Drunk Monkey

is one Smokin' Farker

aks801

is Blowin Smoke!

SteveKing

is one Smokin' Farker

Joe Black

Babbling Farker

gcs

is one Smokin' Farker

THoey1963

somebody shut me the fark up.

16Adams

somebody shut me the fark up.

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