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Salt Pepper Garlic BBQ rubs
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Description
#1 Selling All Purpose Rub - Salt, pepper and garlic - Nectar of the BBQ gods.
SuckleBusters didnt invent SPG, but we were the FIRST to perfect and market it!
Introducing SuckleBusters SPG All-Purpose Seasoning – the versatile blend that adds a burst of flavor to every dish. Crafted with care, this seasoning trio of salt, pepper, and garlic (SPG) is your ultimate culinary companion, enhancing a wide range of dishes with its classic, bold taste.
Elevate your cooking game with SPG All-Purpose Seasoning. From grilled meats to roasted vegetables, this blend effortlessly elevates your ingredients. The balance of salt, the kick of pepper, and the depth of garlic work together harmoniously, enhancing the natural flavors and creating a symphony of taste.
Whether you're firing up the grill, heating up the stove, or experimenting in the kitchen, SPG All-Purpose Seasoning is your go-to option for adding depth and character to your dishes. The seasoning forms a mouthwatering crust, locking in juices and transforming your meals into culinary delights.
Embrace the simplicity and versatility of SuckleBusters SPG All-Purpose Seasoning. No matter your culinary creation, this blend delivers consistent and delectable results that are sure to impress. Enhance your cooking with the power of a classic trio and savor the magic in every bite.
Flavor Profile: Salt, black pepper and garlic
Heat Level: Medium (black pepper)
Use on: Beef, pork, chicken, lamb and fish.
Ingredients: Sea Salt, Black Pepper, Garlic, Turbinado Sugar, Spices and Silica. NO MSG. Naturally Gluten Free.
Recipes
Ingredients:
Tri-Tip
1 Tri-Tip roast usually 1 1/2 Lbs to 2 Lbs
2 Tablespoons SuckleBusters SPG
Chimichurri Sauce
1 bunch parsley
1/2 bunch cilantro
1/4 cup red wine vinegar
2 limes, juiced
1 Tablespoon olive oil
1 Tablespoon SuckleBusters SPG
Step 1: Make the Chimichurri Sauce
Add all ingredients to a blender or food processor and blend until smooth. Reserve.
Step 2: Prepare and cook the Tri-tip
Pre-heat your smoker to 225 - 250 degrees cooking temp. We recommend using oak, pecan or hickory wood. Coat the Tri-tip with the SPG seasoning and immediately place on your smoker. Cook for about 45 minutes to 1 hour - until the center of the meat reads 130 degrees with a thermometer. Remove from the smoker, wrap in butcher paper (or foil) and allow to rest for about 5 minutes.
Step 3: Assemble and Serve
Remove the Tri-tip from the butcher paper and slice in 1/2 inch sections across the grin, plate and top with the Chimichurri Sauce. Serve immediately. Picture shown with optional stuffed cheese and chipotle pepper sauce.
Enjoy!
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