SPG what ratio do y’all use to mix this.

[Grits]

Hello Everyone,

I am thinking 2 parts pepper, 1 part salt and I have no idea how much garlic to use. I need some coaching for this.

Grits

[Ace]

If you are wanting that amount of pepper, you might try 1 part garlic and see how that works. Also, you can test that recipe on a small amount of burger to see how you like it.

[Donw]

I love pepper so I do 2 parts pepper, 1 part salt, and 0.5 garlic. YMMV

[Grits]

Thank you. I very much appreciate your input.

Grits

[Santamarina]

I think this is a subjective issue. I do salt/pepper at 1:1 - and usually keep garlic separate. If I were to do an SPG blend I’d probably start at 2:2:1 and adjust from there.

[TripleB]

Never thought of blending SPG. I just sprinkle what I think is best for all three.

[Mosca]

Same here. “That looks about right. That looks about right. That looks about right. Next.”

[CaptainMike]

Me 4.

[Alan Brice]

+5.

[Bkhuna]

SPG (granulated, not powder) 2:2:1. I have seen some cooks argue that 1:1:0.5 is better but what do they know?

[bbqLuv]

is that not the same ratio?
Now I'm confused.

[WI Bubba]

My blend is 1:1:0.5, but it has been pointed out that I may not know what I'm doing.

Honestly, I would do a small batch with teaspoons or 1 gram, if you have a scale the will accurately read that low, as you base unit at 1:1:0.5 and see if it makes something you like. It's very easy to add a little more of something if you feel the need, but it's hard to take it out after the fact.

[jfmorris]

That is the same as the 2:2:1 ratios I see others throwing out there. They just can't do math, you can!

[Duanessmokedmeats]

I also add .25 granulated onion.

[ecowper]

First thing is that I always salt beef separately from all other spices to create the dry brining process for at least 1 hour, preferably more like 24 hours. I don't apply any other rub/spices/herbs until right before I cook. I use 1/2 tsp kosher salt per pound of beef for that.

Then, my pepper and garlic ratio varies by piece of meat. For example, brisket is going to be a 1:1:1 ratio as Aaron Franklin and God intended ..... meaning right before the brisket goes on, it gets 1/2 tsp each of coarse ground pepper and garlic powder per lb of brisket.

A lot of times with steaks, I just go by eye for what seems to be right.

[bbq_esq]

2:1:1/4 PSG - this is what I use for brisket.

[Dewesq55]

I follow the Malcom Reed ratio of 1 part pepper, 2 parts granulated garlic and 4 parts kosher salt.

[bbqLuv]

Kosher salt and course ground black pepper and granulated garlic

4-4-1 parts ratio
This works for me as BBQ rub and on the table

[BBQandLove]

current ratio…

3 parts kosher salt
3 parts coarse ground black pepper
1/2 part seasoning salt
1/4 part garlic powder

[BKYDBBQ]

I normally do 2 parts Morton's Kosher Salt, 1 part black pepper, 1 part garlic powder.

This is the mix that I often use as my dry brine / rub base layer.