How to make SPG seasoning BBQ rub

SPG seasoning is one of the best BBQ rubs every invented, it’s simple nature brings alive every single type of meat you will ever put on the grill. It is the easiest BBQ rub to put together, and it only requires a couple of different ingredients that all supermarkets sell if you don’t already have them in the cupboard.

SPG is the starting base for almost all different types of BBQ rubs, for example a chilli rub will start off as SPG and then chilli powder/flakes are added to create a basic chilli rub great for chicken. So for those of you that like experimenting with flavours this is a great base rub.

What is SPG seasoning

SPG seasoning or SPG rub is a perfect mix of Salt, pepper, and garlic granules. You will also find granulated onion in SPG if you buy a pre-made rub it is not essential but an optional extra. I personally always add granulated onion to my SPG blend, I like the flavor from it.

SPG is sometimes also known as all-purpose seasoning, although if you buy it as all-purpose seasoning it will most likely have more added ingredients, usually herbs.

Why Garlic granules and not garlic powder?

Garlic powder is extremely fine almost like flour, because it is such fine powder it is then not an equal part in size to the salt and pepper. The goal with SPG is to have an even spread across the whole surface of the meat, so with garlic granules, the granules are equal in size to the salt crystals and coarse pepper. You get an even spread resulting in a better-tasting rub.

The perfect SPG seasoning blend

Everyone who uses and makes their own SPG seasoning will argue that there’s is the right blend of ingredients. However, this is down to personal preferences some people don’t like large amounts of black pepper. Others like food quite salty. It’s quite easy to see why there is an argument as to what is the best SPG blend.

The best way to discover the best SPG seasoning blend is to start with a mix like below, try it and scale from there to your own taste preferences.

Best SPG ratio

The best SPG ratio that works for me is 1 big, 1 big, 1 small or at least that’s how I always remember it. 1 tbsp, 1 tbsp, 1 tsp, you can scale from there and if you use the addition of granulated onions it’s just 1 tsp of to the same mix ratio.

You will find others that suggest starting with equal parts of each, that also works as a good starting point, I just find a whole tablespoon of garlic granules a little strong for my liking.

What meats does SPG compliment best

Beef is by far the best meat for SPG. Brisket does not require extra flavor when smoking and only requires SPG to enhance the already great smoky beef flavor. Consider using a binder on brisket to get an even coverage of SPG onto a brisket.

All different variations of beef steak like sirloin and rib eye are elevated to a new level with SPG, this is the “salt and pepper” you see TV chefs apply to their steaks in the kitchen when cooking them.

As I mentioned before though SPG works on everything chicken, pork, fish, and turkey the possibilities are endless with SPG seasoning so do not think it is a rub limited to beef. You generally find when applying a rub to other meats, you usually want to enhance the flavors with a different taste or spice level like BBQ rub on chicken for example.

Storing SPG seasoning

SPG is easy to make in large quantities and store in a cool dry cupboard. It lasts for a very, very long time. However, if that doesn’t suit you, it’s easy to knock up in a minute or two, a fresh batch.

SPG Seasoning recipe

  • 1 TBSP black coarse ground black pepper
  • 1 TBSP kosher salt
  • 1 TSP granulated garlic
  • Optional 1 TSP granulated onion

Give it a good mix and transfer to shaker bottle.