Let's Talk BBQ
Recipes => Recipes => Rubs, mops, sauces, GRAVYS and marinades => Topic started by: pmillen on July 22, 2021, 10:28:08 AM
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What is the typical ratio of the three components?
I want to make my own and cut back on the salt. So, I think that I'll start experimenting with half of the typical salt amount.
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Mostly a matter of individual taste that seems to hover around 2:1:1 with the salt being the "2."
Anecdotally, I've been making and using SPG as my "go-to" for most beef for probably 50 years. About two years ago I saw this "recipe" (https://addapinch.com/stone-house-seasoning-recipe/) and realized that I had gotten in on the early stages of what is now "a thing."
Just call me "Pioneer Turtle."
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We prefer equal amounts of salt & pepper with 1/4-1/2 granulated garlic. Depending what we're using it on we may also mix in some onion powder.
Can't believe that some pay a premium for premixed versions of this.