Let's Talk BBQ

Recipes => Recipes => Rubs, mops, sauces, GRAVYS and marinades => Topic started by: pmillen on July 22, 2021, 10:28:08 AM

Title: Salt, Pepper, Garlic (SPG)
Post by: pmillen on July 22, 2021, 10:28:08 AM

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.

Title: Re: Salt, Pepper, Garlic (SPG)
Post by: Ka Honu on July 22, 2021, 11:54:32 AM

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."

Title: Re: Salt, Pepper, Garlic (SPG)
Post by: bamabob on July 22, 2021, 04:29:29 PM

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.