Trauma Hogs BBQ SPG Seasoning

Q: Is Trauma Hogs SPG just for beef, or does it work on other proteins?
A: It works across the board — brisket and beef ribs are the obvious fits, but it's equally strong on pork shoulder, chicken, and even lamb. Anywhere you want clean savory flavor without sweetness or heat, SPG is the call.

Q: How does this compare to making your own SPG blend at home?
A: You can mix salt, pepper, and garlic at home, but the ratio and grind on a purpose-built blend like this one make a real difference in how it adheres and how the flavors balance on the cook. Trauma Hogs has dialed that in — it's not the same as grabbing three jars off the spice rack.

Q: Can I use this as a base layer under another rub?
A: That's one of the best ways to use it. Apply SPG first and let it rest, then add a sweeter or heat-forward rub on top before the cook. The SPG handles the savory foundation and helps the outer rub adhere and build better bark.

Q: How much should I apply?
A: Don't be shy — coat the protein evenly and thoroughly. SPG is a seasoning-forward rub, not a finishing dust. A generous layer is what gives you the bark and flavor depth it's built to deliver.