*Granulated* v. Non-granulated Onion and Garlic Powders in Beef Rubs?

[CaliforniaDad]

I want to discuss beef rubs, specifically:

1. When constructing your own beef rubs, do you pay attention to granulated v. non-granulated for your onion and/or garlic powders?

2. When a recipe fails to specify, do you automatically assume it's one or the other? If so, which?

3. When you make the Big Bad Beef rub, which do you use?

4. Do you think most commercial rubs use one or the other? If so, which?

Meathead - any chance you weigh in on this (particularly #3)?

[mnavarre]

The only difference between granulated and powder is how fine they are. In a rub it doesn't make a difference, use whatever you've got.

[CaliforniaDad]

mnavarre - I know the rub isn’t going to penetrate, but you have to think using a powdered instead of a granulated will leave you with a stronger flavor, no?

If a recipe suggests certain ratios of garlic/onion in relation to the other ingredients, I think the difference matters.

[mnavarre]

I've never noticed a difference, and I use them pretty much interchangeably. I'd bet that a tablespoon of granulated garlic and a tablespoon of garlic powder don't differ by weight all that much. I'd say the freshness and quality of whatever you've got makes more of a difference than a tiny amount of volume. Plus by the time you've rubbed a big hunk of meat and smoked it I don't think you're going to notice that there's a bit more or less onion or garlic.

[ecowper]

I use "granulated" by default. Once upon a time I heard Aaron Franklin say that it makes a difference in creating a "bumpy surface" and that improves smoke adherence. Have used that rule ever since.

[Dewesq55]

+1 - Granulated by default.

[Mr. Bones]

+2 Granulated. Just works better fer me...
Least I can see how much I done put on lol

[MrMeat]

I use granulated. Easier to measure, mix and rub.

[LA Pork Butt]

I use granulated because the powder tends to lump up once you open the bottle.

[mnavarre]

I dunno, the brick of granulated garlic in the pantry seems just as hard as the brick of garlic powder in the spice rack.

[LA Pork Butt]

mnavarre The granulated has clumped some for me on occasion (onion more than garlic), but usually breaks up by shaking the bottle. When the powder gets hard it takes fork or a blender to return it to the original form.

[Bkhuna]

mnavarre Maybe you should use it up faster. I've never experienced granulated garlic clumping and I live where it's routinely >95% humidity for much of the year.

[Huskee]

Agree with the above. I think powdered, fine powder, will be more potent. Like the table salt vs kosher salt principle, more in a given volume with finer particles. Not sure it matters in the grand scheme of things on your brisket if you used powdered or granulated garlic since there's so little on the hunk of meat and so much else going on, but you know.

[Mr. Bones]

yup. total logical physics. more parts per cc, finer it's ground down. No Brainer lol

[ecowper]

I’ll be honest, pretty much the only thing I put on beef anymore is a dry brine plus coarse ground pepper and granulated garlic. More and more I’m moving into the less is more camp.

[ssandy_561]

If you want a little kick to your smoked beef think about adding powdered horseradish to your rub. I will do this when I smoke Chuck Roasts

[CaliforniaDad]

So much great input and knowledge! I'm loving this site. Thank you @Mr.Bones ecowper and @ssandy_561!

So, for those of you that dry brine, how long do you usually let a brisket go?

And, if you're keeping it simple with only pepper and garlic, do you put that on with the brine? If not, do you do anything to make it adhere before you put it on the smoker?

[ecowper]

CaliforniaDad sorry, I just saw this :-(

For a brisket, I usually dry brine for 24 hours. As far as the pepper and garlic, I put that on right before the meat goes on to cook. So, for a brisket, when the smoker is at stable temp, I pull the brisket from the fridge. Then I wet it lightly with some water and hit it with pepper and garlic. Honestly, you don’t have to even wet it. The pepper and garlic isn’t coming off the meat once it’s on there. But I think the damp meat grabs the smoke better.

[Attjack]

I don't typically buy granulated anything. I prefer powdered.

[bbqLuv]

Yes it makes a difference. It will change the portions. I use less powered compared to granulated.

[Mr. Bones]

science!

[CaliforniaDad]

So, which do you use if the recipe doesn’t specify?

[Mr. Bones]

I use granulated, on accounta it's what I have...if'n it don't say, I'll split th amount beteween what powdered, an granulated'd be.

[Jfrosty27]

I just use whatever I have. Never seems to make much difference.

[smokin fool]

And whatever is on sale that day.

[tbob4]

I have both and go light on powdered when looking at a recipe. I always assume the measurement is for granulated. After that, it is just muscle memory. I threw away all of my garlic salt years ago because I would get it mixed up with granulated garlic and would make a mess of things.

[Meathead]

Big Bad Beef Rub specifies powder and that is what I use. But I don't find there to be much of a difference. Chemically they are identical, one just has a larger grain (granulated). Because the grains are larger you need a bit more to achieve the same quantity of garlic. They all melt into the surface during cooking.

Commercial rubs use both, it is up to the developer.

Nobody outside our team knows this so you are the first: We are in development of a commercial version of 3 rubs and 3 sauces for release late winter/early spring. Many of the ingredients will be smoked and yes, there will be salt because that is what the public expects and without it we would be way too expensive. Shhhhh.

Here's an early draft of the label. Looks like I've died.

[CaliforniaDad]

Exciting news!!! Congratulations! You are kind of the patron saint of meat, so the label makes sense.

Also, I have to tell you, your pastrami and Rueben recipes changed my life, and it also inspired me to make egg creams for my kids. Thank you!

[Mr. Bones]

Very Cool that this is in development, Meathead
Yer not allowed to die, btw.
Ya gots shite to do, yet,,,

[IowaGirl]

I couldn't resist geeking out on y'all....

It seems reasonable to think a powder is denser than granulated, but that's not always correct. According to https://www.aqua-calc.com/calculate/...ight-to-volume, the density of garlic powder is 152 cubic centimeters / 100 grams and the density of granulated garlic is a tiny bit less at 148 cm3 / 100 g.

That's only a 3% difference. What that's telling me is I don't need to make a correction for one being a lot denser than the other. Use same weight or volume of either to get the same amount of garlic.

Once the powder or granules land on the damp meat, either type is fine enough that the particles will quickly absorb water and do their garlic magic. I can see a person making a choice of granulated over powder based on textural or appearance issues, however.

I keep the main containers of garlic and onion powder/granules in the freezer. I put small quantities for kitchen use into 1/2 cup (4 fluid oz, 115 mL) glass canning jars. The jars get capped with canning lids and rings; I've found the plastic storage lids aren't as air tight. The onion powder still clumps, whether it's homemade or commercial, but the garlic does pretty well.

FWIW, the density of onion powder is 214 cm3 / 100 g from the same source. I couldn't find a density of granulated onion.

[Meathead]

GREAT RESEARCH!

[Dan Deter]

Numbers don't lie!

[ecowper]

CaliforniaDad .... here is a write up that I did on how I cook brisket. It should answer all of those questions, and more, for you!

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/546242-eric%E2%80%99s-brisket-method