I use this spice blend a few times a week. It’s perfect for grilled chicken or pork.
Mechanic
The flavour comes from the salt-to-sugar ratio of roughly 1:1.6 by weight (270 g salt to 460 g combined sugar). Brown sugar adds depth and caramelization; white keeps it clean. MSG rounds out the savoury end without adding any single identifiable flavour. The lemon notes come from the coriander and poultry seasoning; the smoky notes come from the Tellicherry pepper (the brand I buy is smoky).
Ingredients
- 270 g kosher salt
- 360 g brown sugar, packed (break up clumps before measuring)
- 100 g white sugar
- 16 g poultry seasoning (ground rosemary, sage, thyme, marjoram; any blend works)
- 7 g Tellicherry black pepper, ground
- 7 g white pepper, ground
- 6 g ground coriander
- 9 g MSG (Accent)
Method
Grind any spices that aren’t already fairly fine. Break up brown sugar clumps with a fork. Combine all ingredients in a large sealable container. Seal and shake to combine, then stir with a spoon to catch anything settled at the bottom. Taste: it should be sweet, savoury, with lemon and smoky notes.
To serve
Rub generously onto chicken or pork before grilling, smoking, or roasting. Works as an overnight dry brine.
Notes
- Spice weights (pepper, coriander, poultry seasoning) are estimates; volume measurements are fine here since small variations don’t shift the flavour much.
- The salt and sugar weights are precise and worth following by weight for batch consistency.
- Scales linearly: the core ratio is salt (270 g) : brown sugar (360 g) : white sugar (100 g).
- Store sealed at room temperature; keeps for several months.