You can just take the top off and grind it loose with the back of a fork or spoon. A lot easier than banging it and usually a lot more effective.
As far as which I like better. Neither. I almost always use them in tandem. Usually I'll do Garlic Pepper, Onion Powder, and ground Sea Salt or course Kosher salt, on just about every meat I barbecue. I'll add other spices but that is the base.
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