Every pitmaster needs a go-to seasoning blend. For me, that’s the PGO Rub. A simple, balanced mix of Pepper, Granulated Garlic, and Granulated Onion. It’s intentionally salt-free, because I usually dry brine with salt first, then layer this rub on afterward for flavor without oversalting.

This rub is pepper-forward, savory, and works as a base for just about anything you throw on the grill.

PGO Rub Recipe

Ingredients

• ⅔ cup black pepper (fine or coarse, see versions below)
• ⅓ cup granulated garlic
• ⅓ cup granulated onion
• 1 teaspoon Accent (flavor enhancer, contains a small amount of sodium, optional)

Ratio: 2 parts pepper : 1 part garlic : 1 part onion
(easily scaled up or down — just keep the ratio consistent)

Scaling the Recipe

• Basic batch (about 1 ⅓ cups): recipe above.

   

• Double batch (about 2 ⅔ cups): 1 ⅓ cups pepper, ⅔ cup garlic, ⅔ cup onion, 2 tsp Accent.

   

• Large batch (about 5 ⅓ cups): 2 ⅔ cups pepper, 1 ⅓ cups garlic, 1 ⅓ cups onion, 1 Tbsp + 1 tsp Accent.
  

(Pro tip: A kitchen scale makes scaling even easier and more accurate.)

Versions of PGO Rub

I keep two versions of this rub in my kitchen. They’re the same ratio, but the grind of the pepper changes the character of the bark.

• FPGO Rub (Fine Pepper, Garlic, Onion):

   

  • Made with finely ground black pepper.

     

  • Produces a smoother bark with more even heat.

     

  • Great for poultry, ribs, and anything where you don’t want those sharp “pepper pops.”

     

• CPGO Rub (Coarse Pepper, Garlic, Onion):

   

  • Made with coarse ground black pepper.

     

  • Gives a bold pepper bite and a little crunch.

     

  • Best for brisket, steaks, or long smokes where the bark needs extra punch.

     

My rule of thumb: Fine for balance. Coarse for boldness.

Instructions

1. Combine Ingredients: In a large bowl or spice shaker, mix all the ingredients thoroughly to ensure even distribution.
2. Storage: Transfer the blend to an airtight container and store in a cool, dry place until ready to use.

How I Use It

• After dry brining: Lay down a light coat before the meat hits the grill.
  
  
• As a base layer: Start with PGO Rub, then add herbs, chili powder, or paprika for complexity.
  
  
• Wide range of food: Chicken, pork, beef, seafood, veggies, and more. This is a very versatile rub. Since there’s little to no salt, you control sodium levels every time.

Essential Tools for Crafting Your Seasoning Blends

To create and store your homemade seasoning blends effectively, consider the following tools:

• Airtight Spice Jars: Maintaining the freshness of your spices is crucial. High-quality, airtight spice jars prevent exposure to air and moisture, preserving the potency of your blends.

• Measuring Spoons: Accurate measurements ensure consistency in your blends. A reliable set of measuring spoons is indispensable for any kitchen.

• Spice Grinder: For the freshest flavor, grinding whole spices just before mixing can make a significant difference. A durable spice grinder allows you to achieve the desired consistency.

• Mixing Bowls: A set of mixing bowls in various sizes provides the flexibility needed to combine ingredients thoroughly without spillage.

• Spice Seasoning Shaker – For easy application and even coverage, a seasoning shaker helps distribute your rub smoothly over your chicken without clumping. A high-quality shaker with an adjustable lid lets you control the amount of seasoning applied.

Enhance Your Culinary Creations

For those passionate about experimenting with flavors, my “Ultimate Seasonings Guide” offers a comprehensive look into creating a variety of spice blends tailored to different cuisines and dishes. This guide provides insights into the art of seasoning, helping you elevate your cooking to new heights.

Discover the “Ultimate Seasonings Guide” here: Ultimate Seasonings Guide

By crafting your own seasoning blends like the PGO Rub, you not only enhance the flavors of your dishes but also gain the satisfaction of creating something uniquely yours. Happy grilling!