What's your SPG ratios?

[Waster]

I've been looking for a traditional Texas style SPG recipe with ratios and not really found anything.

Whats your favorite?

Do you have different ratios for different proteins / cooking methods?

Thanks!

[LA Pork Butt]

I modeled this one off of Succklebuster’s SPG.

Salt, Pepper, Garlic
3 parts Kosher Salt
1 1/2 part coarse Black Pepper
1 part granulated Garlic
1 1/2 part Turbano sugar

[Spinaker]

Here is what I go with fore brisket and beef ribs.

1 Cup Kosher Salt
1 Cup Course Ground Black Pepper
1/4 Cup Granulated Garlic
1/4 Cup Granulated Onion

[ssandy_561]

That's my exact ratio for Beef.
4 Salt
4 Pepper
1 Garlic
1 Onion
If I want to add a little zing to it I add
1 part powdered horseradish

[Texas Larry]

This is also my ratio. May sometimes go heavier on the pepper.

[BFlynn]

I keep my salt separate. So I dry brine with salt and use POG.
Pepper 2 parts
Onion powder 1 part
Garlic powder 1 part.

[Alabama Smoke]

I am with BFlynn on keeping my salt separate. I got my POG rub recipe from him.. Its great but I have since altered it somewhat. We love pepper and onion, so........ours is 6 parts pepper, 3 parts onion, one part garlic. Its fantastic we think, especially if we can get our hands on some Rouse's Butchers Block blend pepper. It's not sold this far north. But I give them a plug for how good it is. Their stores, are along the gulf coast and stretch from New Orleans into the FL panhandle.

[BFlynn]

Well, mine is just adapted from Troutman. Can't really take credit for it. But by bark has gotten better since I've been using it.

[TA29]

Is granulated garlic or garlic powder better?

[Waster]

Appreciate your input guys...
ssandy_561 the addition of the horseradish sounds interesting... with beef I normally have that as a side but I’m gonna try that.
Spinaker
@Texas_larry Thanks guys...I was thinking it would be heavier on the pepper than equal ratios with salt, but straight outta Texas can’t be wrong.
BFlynn although I like the idea of BFlynnn and dry brine first... this is what I normally do with ribs, butt etc.

Looks like some experimentation is in order...... yum!

[BFlynn]

I also believe Troutman 's POG is 3 parts Pepper, 2 parts Onion, 1 part Garlic.

[Texas Larry]

I often use my SPG to dry brine. Just use a no-salt rub for any additional layer.

[Waster]

Maybe I’m overthinking this, but are those ratios by weight or volume? I ask because depending on the coarseness of the pepper grind and the type of salt (kosher, sea etc) there will be differences if using volume. I’m thinking that ratios by weight would yield more consistent results?

[klflowers]

You are right, but I don't generally weigh for POG. I do it by taste more than anything. Mix and taste, want more pepper, add more. So my blend varies according to how well my taste buds are doing that day (read - how much bourbon did he drink the night before...)

[BFlynn]

I do mine by volume - ish.
I mean, I eye ball the amounts.
You could probably be more consistent by going by volume or making sure your proper was always the same coarseness.....

But I don't have the spare capacity to over think these things

[Alabama Smoke]

Waster I cannot speak for anyone else, but mine are simply rough heaping teaspoons by how it looks......volume I suppose. I then taste it and adjust based on what my mouth tell me. That's how I cook most things, makes it hard to give someone a recipe.

[Santamarina]

I keep a shaker of 50/50 Morton’s coarse kosher salt and coarse ground black pepper. When I add garlic I eyeball it on the cut I’m cooking.