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Garlic gets the credit. Onion does the quiet work underneath. Dehydrated onion ground into coarse granules gives you concentrated savory depth with a lightly toasted edge, and it delivers all of it without adding a drop of moisture to your rub.
That last part matters more than it sounds. Fresh onion waters down a dry rub and steams the surface you are trying to bark. Granulated onion mixes clean into a blend, dissolves smoothly into a sauce or dressing, and holds its own next to salt, pepper, and paprika on a long brisket cook.
Sweeter and rounder than garlic, with a savory backbone that fills the gaps a rub leaves open.
A workhorse for anything cooked long and low, and for the quick stuff too.
Granules need a moment to rehydrate, so give a wet application a little time before heat.
Granulated Onion. Made in the USA.
For an all purpose grill shake, combine two parts granulated onion, two parts granulated garlic, and one part smoked paprika, then salt the meat separately so you can control it.
Add Granulated Onion to a custom box and stack your own lineup of rubs, sauces, and gear.
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