The "basic" is the foundation for all of my spice blends. It has a ratio of 3:1 sugar to salt. So you will not need to typically use any additional salt on proteins. The basic was originally a formula for any fish. As an example you can take a 6oz piece of fish (skin on) and rub the mix and let sit for 4 hours, rinse and dry with a paper towel. It is then ready for the grill or smoker. On red meats rub an even amount to cover and grill, roast or smoke, it does not necessarily need to sit for any length of time. The blend can be combined with aromatics or any additional flavorings that you may want to add. I will say it is quite complete on its own and really does not need any "help."
This is designed really for both pork and poultry. To brine simply dilute a cup of Poultry Spice and add enough water to cover whatever you are brining. For large turkeys (15lbs plus) they can handle 3 or 4 cups of diluted brine mix. Both Pork and Poultry can sit in the liquid for up to 3 days under refrigeration and then be patted dry and roasted, smoked or grilled. This is a good medium for thawing under refrigeration and the results will be excellent. This is especially true for Turkey.