Retrofitting Montreal Steak seasoning to use as BBQ rub

[Monty House]

Although I've seen a few cooks with simply Montreal steak seasoning, I'm thinking of augmenting it with paprika, sugar, chili powder, etc. to make a more conventional rub. Looking for proportions if others have experience with same. (I have a huge supply.)

 

[ChuckO]

I love MSS. Assuming you would be using one full tablespoon to rub a couple steaks, I would add:

1/2 teaspoon "smoked" Paprika
1/4 teaspoon chili powder

I'm not so sure I'd add sugar

 

[Monty House]

I love MSS. Assuming you would be using one full tablespoon to rub a couple steaks, I would add:

1/2 teaspoon "smoked" Paprika
1/4 teaspoon chili powder

I'm not so sure I'd add sugar

Thanks--I wasn't thinking steaks. Maybe ribs (with sugar) or brisket (no sugar).

 

[ChuckO]

Here's my go to for Ribs (and Boston Butt) Add one tablespoon of the Dry Mustard

 

[Enrico Brandizzi]

I love MSS. I don't understand for what do You want use it addicted with somethng else.
For pork or beef?

 

[Monty House]

For pork or beef?

Both. Maybe with sugar on the ribs; without on the beef.

 

[S.Six]

I like it as is on brisket and pork butts.