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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-27-2018, 01:17 PM   #16
razorbrewer
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Quote:
Originally Posted by smoke ninja View Post
Q-salt

I ordered it when I tried harvest brine and have been surprised how much I enjoyed it
Same here. I've been introduced to BPS, SM, & Oakridge rubs since I've started participating here and while they're all fantastic, Q Salt is my favorite find. I've really enjoyed it on chicken, beef, and veggies. Fantastic all around seasoning.
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Old 07-27-2018, 02:06 PM   #17
70monte
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I use and like both Sucklebusters SPG and Killer Hogs AP rub.
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Old 07-27-2018, 02:19 PM   #18
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Originally Posted by AKMIMNAK View Post
I mean if you're gonna nitpick the wording, AT LEAST give us your S P G ratio!! :)
I emailed Malcom Reed for his ratio, and he gave me:

1 C salt
1/2 C granulated garlic
1/4 C ground black pepper

for the basic recipe. It's worked well for me, if it's maybe a bit too salty. Next batch, I might do 3/4 C salt.
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Old 07-27-2018, 02:56 PM   #19
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(all measurements by weight)
2 parts Kosher salt
3 parts medium grind black pepper
1/4 part granulated garlic
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Old 07-27-2018, 02:59 PM   #20
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Quote:
Originally Posted by jasonjax View Post
Yeah, but I think we understand the spirit of the thread.

For instance, my favorite SPG (based rub) is John Henry's Garlic Mojave.
Imma be honest & plead ignorance here. I seriously had no idea there was an entire segment of rubs that people called SPG. Whenever I have ever heard anyone talk about SPG, or whenever I have said SPG, it has literally ONLY meant salt, pepper, and garlic.

I guess I learned something today. Thanks for that!
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Old 07-27-2018, 03:04 PM   #21
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My AP seasoning at work is 1c table salt, 1/2c fine grind pepper, 1/4c garlic. I will season chicken with this.

Brisket & beef ribs I will do 50/50 kosher, coarse ground black, & sprinkle garlic over the top.

Pork ribs and pork butts get 1c kosher, 1/2c coarse ground black, & sprinkle garlic if I'm using it.
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Old 07-27-2018, 03:06 PM   #22
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Quote:
Originally Posted by AKMIMNAK View Post
I mean if you're gonna nitpick the wording, AT LEAST give us your S P G ratio!! :)
Honestly I just thought I was using common sense. I wasn't aware of the marketing of SPG with other ingredients...and still calling it SPG. It's truly my fault for being a dummy here.
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Old 07-27-2018, 04:02 PM   #23
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Quote:
Originally Posted by barrettd View Post
I emailed Malcom Reed for his ratio, and he gave me:

1 C salt
1/2 C granulated garlic
1/4 C ground black pepper

for the basic recipe. It's worked well for me, if it's maybe a bit too salty. Next batch, I might do 3/4 C salt.
That sounds EXACTLY like a ratio I'd wanna use! Good stuff.
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Old 07-27-2018, 04:04 PM   #24
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Quote:
Originally Posted by Cook View Post
Honestly I just thought I was using common sense. I wasn't aware of the marketing of SPG with other ingredients...and still calling it SPG. It's truly my fault for being a dummy here.
You're not a dummy. My wording wasn't too precise. I'm just havin some fun :) Thanks for sharing your ratios! Your "at work" mix is in exactly the same parts as Malcom Reed's (above) except with the garlic and pepper switched. I'll have to try both!
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Old 07-27-2018, 06:18 PM   #25
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Quote:
Originally Posted by Rib bonez View Post
Been contemplating on the Q salt. Does it resemble any other product? So many of the Canadian steak rubs are too similar. Hate to add another bottle of rub that is similar to one

I already have.


I expect you won’t find anything like our seasonings on the market.

Q-Salt is no exception ;)
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Old 07-27-2018, 06:37 PM   #26
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Quote:
Originally Posted by barrettd View Post
I emailed Malcom Reed for his ratio, and he gave me:

1 C salt
1/2 C granulated garlic
1/4 C ground black pepper

for the basic recipe. It's worked well for me, if it's maybe a bit too salty. Next batch, I might do 3/4 C salt.
Is that Kosher salt or just iodized table salt?
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Old 07-27-2018, 06:58 PM   #27
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I make my own. Good quality coarse sea salt, course black pepper, about 60/40 in favor of BP. Add good quality granulated garlic, about 1 to 8. I also add some cayenne and a little celery seed.
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Old 07-28-2018, 06:06 PM   #28
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Originally Posted by WilliamKY View Post
Is that Kosher salt or just iodized table salt?
Good question. I used kosher salt and it's a tad salty for my taste. I guessed and chose kosher salt.
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Old 07-28-2018, 06:07 PM   #29
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Quote:
Originally Posted by Cook View Post
Imma be honest & plead ignorance here. I seriously had no idea there was an entire segment of rubs that people called SPG. Whenever I have ever heard anyone talk about SPG, or whenever I have said SPG, it has literally ONLY meant salt, pepper, and garlic.

I guess I learned something today. Thanks for that!
I think ratio plays a part, though.
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Old 07-28-2018, 06:11 PM   #30
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a+1 for Killer Hoggs AP rub for a base layer of flavor. From there out, its whatever I feel like that day. I do liking keeping it simple though. Simple wins.
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