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

[jfmorris]

A lot of Texas brisket recipes call for a simple "Dalmatian rub" that is just salt and pepper, in equal amounts. You would normally use kosher salt and 16-mesh pepper. I think other seasonings like granulated garlic would be at a lower proportion for sure. I think the 2:2:1 (or 1:1:0.5) ration of salt to pepper to granulated garlic (not garlic powder!) is about right, from various rub recipes I see online. Other ingredients folks like to add include paprika (color) and sugar (to help with bark formation). If you go beyond SPG, then maybe toss in 0.25 ratio of granulated onion.

Something like this:

• 1/4 cup kosher salt (4 tablespoons)
• 1/4 cup 16-mesh (course) black pepper
• 2 tablespoons granulated garlic

Optional ingredients I would consider:

• Granulated sugar (maybe 2 tablespoons)
• 2 tablespoons paprika (preferably smoked)
• 1 tablespoon granulated onion
• 1 tablespoon cumin or chili powder

I like Meathead's Big Bad Beef Rub recipe on the free side. It omits the salt, and you just dry brine, and apply the rub before hitting the smoker:

https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/big-bad-beef-rub-recipe/#recipe

[Johnny Booth]

for brisket, The only way I get the salt right is to go 1:1 kosher salt and coarse pepper. When the meat is sufficiently covered with pepper, the salt is always right.

I am not a fan of garlic that overpowers the food. If I can taste garlic after the meal, that kills it for me. I cut it in half in any recipe.

I like @bbqluv’s ratio 4:4:1. 👍

[ecowper]

that 1:1 kosher salt to coarse pepper is a classic for beef generally and is my fave for brisket for sure. In fact, you could do that and nothing else on a brisket

[Johnny Booth]

Heard that. My briskets have never seen garlic. If I use it on anything, I use very little.

[Texas Larry]

Pretty standard multi purpose “SPG” grub:

1 x coarse kosher salt
1 x coarse black pepper
1/2 x granulated garlic
1/2 x ground paprika