When it comes to seasoning briskets and pork butts, there’s no shortage of Salt, Pepper, and Garlic (SPG) rubs on the market. But every now and then, you come across one that stands out from the crowd.
This simple blend adds a fourth ingredient that makes a big difference—onion. The result is a well-balanced seasoning that enhances the natural flavor of the meat without overpowering it.
We discovered this recipe from the Cookin’ Wid Kunchi (see the video below) and thought it was worth sharing. While we typically use our own signature house rub, many pitmasters still prefer the classic approach of a straightforward SPG blend on briskets and pork butts. This version offers a flavorful twist on that tried-and-true favorite.
Ingredients
- ½ cup fresh ground pepper.
- ½ cup 16 mesh pepper
- ½ cup kosher salt
- ½ cup granulated garlic
- ½ cup granulated onion
Directions
- Grind 1/2 cup black pepper corns to Coarse size
- Grind the second 1/2 cup to a finer size
- Mixing all of the ingredients and mix.
Notes:
Please note, this mix will all fit in a
“16 mesh pepper” refers to the particle size of ground pepper, measured using a mesh screen.
- 16 mesh means the pepper is ground so that particles can pass through a screen with 16 openings per inch.
- It is considered a coarse grind, larger than table pepper but finer than cracked pepper.
For comparison:
| Grind | Approximate Mesh |
| Cracked pepper | 6–12 mesh |
| Coarse ground pepper | 14–16 mesh |
| Medium ground pepper | 18–28 mesh |
| Fine ground pepper | 30–60 mesh+ |
So if a recipe or food specification calls for 16 mesh black pepper, it is asking for a coarse-ground pepper with noticeable granules, not finely powdered pepper.