Seasoning Salt — The Rub I Almost Gave Away

Early March. Spring practice continues. The team is taking shape. The new offensive line is younger but more athletic than last year's. The receiving corps without Diego next year is going to be different — we have a sophomore named Tyrese who is going to step into the WR1 role, and a junior named Carlos Mendez (no relation, but a name I enjoy) who is going to be the slot. Diego has been mentoring both of them. He has been showing them the routes. He has been showing them the timing. He has been showing them how to read the safety rotations. He is teaching the next generation. I have not asked him to. He has done it on his own.

Saturday we held our annual spring scout day — a closed event where the staff brings in three or four college position coaches from regional schools to watch our seniors and juniors do drills. The point is to give the kids exposure and to give the college coaches a look at the rising talent. Six coaches showed up this year — three from Colorado-area schools, two from Nebraska, one from Arkansas State. Diego performed well. Marcus performed well. The two newest seniors got noticed.

I made pulled pork on the smoker that morning while the scout day was running. I started at five a.m. and pulled it at noon. I served it to the staff and the visiting coaches at lunch on the patio at the field house. The pork was good. The Arkansas State coach asked me for the rub recipe. I gave him a partial recipe. (I do not give the full recipe. The full recipe stays in the family.)

Saturday evening I drove home and cooked dinner for the family. Diego came back from a workout and ate two plates of leftover pulled pork on slider buns. Sofia had hers as a salad. The twins had theirs in tortillas. Lisa got home from a late shift and had a sandwich at ten. The road bends. Feed your people. The game is won at the table.

When the Arkansas State coach leaned over at lunch and asked what was in the rub, I gave him the short version — the one that sounds complete but leaves out two things. The full recipe is what I’m putting here, because this is where the family keeps things. The seasoning salt is the base of everything I put on that pork at five in the morning, and it’s the reason Diego came back and ate two plates without asking what was in it. You don’t ask. You just eat.

Seasoning Salt

Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes | Servings: About 24 (makes roughly 1/2 cup)

Ingredients

• 3 tablespoons kosher salt
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon dry mustard
• 1/2 teaspoon celery salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried thyme

Instructions

1. Combine. Add all ingredients to a small bowl and whisk together until fully blended with no visible streaks of individual spices.
2. Taste and adjust. Dip a fingertip and taste. If you want more heat, add cayenne in 1/8 teaspoon increments. If you want it milder, add a pinch more salt to balance.
3. Store. Transfer to an airtight jar or spice container. Store at room temperature away from heat and light. Stays fresh and potent for up to 6 months.
4. Use it. Coat your pork shoulder generously the night before smoking — press it in with your hands. Use it on chicken, ribs, brisket, or roasted vegetables. A good seasoning salt works everywhere.

Nutrition (per serving)

Calories: 3 | Protein: 0g | Fat: 0g | Carbs: 1g | Fiber: 0g | Sodium: 580mg