This three-ingredient Texas-style SPG beef rub enhances the natural beefy flavor of smoked brisket, roasts, steaks, burgers, and more!
SPG is a simple Texas-style seasoning blend with a powerful flavor and enhancer. Regardless of your chosen cooking method, using SPG can take your dish to the next level. Our easy, homemade beef rub will both ramp up your cooking game and satisfy your taste buds.
What is SPG?
SPG stands for salt, pepper, and garlic. Pitmasters each have a specific ratio they use to make this rub. Our recipe uses the 4, 2, 1 ratio of 4 parts coarse salt, 2 parts black pepper, and 1 part garlic powder. Others will switch the pepper and garlic ratio around, while some will use 2 parts of each, especially when using fine table salt. Our ratio works well with smoked brisket; however, if you are sensitive to black pepper, we recommend reducing the volume and upping the garlic powder in your SPG rub.
How much SPG Beef Rub do I use on a brisket?
This makes enough rub for one 8-10 pound trimmed brisket or two 4 pound prime rib roasts.
SPG Rub Ingredients
- Morton kosher salt
- Black pepper (fine ground and 16-gauge work the best)
- Granulated garlic (sub with garlic powder)
Making and Using SPG Beef Rub on Brisket
- If you are planning to use injection marinade, do so the night before. Wrap tightly, and store it in the fridge.
- Combine your SPG ingredients in a bowl.
- Lightly coat the brisket with yellow mustard (or your preferred binder).
- Apply the rub evenly on both sides and edges of the meat 30-45 minutes before cooking.
- Discard any leftover spice rub that has come into contact with raw meat.
- Make a large batch of this SPG for beef, and store in an airtight container in your pantry for up to 1 year. Take out only what you need to avoid cross contamination with raw meat.
- Read our comprehensive guide on how to make a Pellet Grill Smoked Brisket.
- If you are curious about what type of brisket to use, consult our Brisket Buying Guide for tips.
More Recipes!
SPG Beef Rub
Ingredients
- 1/4 cup Morton kosher salt
- 2 tablespoons black pepper
- 1 tablespoon granulated garlic
Instructions
- If you are planning to use injection marinade, do so the night before. Wrap tightly, and store it in the fridge.
- Combine your SPG ingredients in a bowl.
- Lightly coat a trimmed brisket with yellow mustard (or your preferred binder).
- Apply the rub evenly on both sides and edges of the meat 30-45 minutes before cooking.
- Discard any leftover rub that has come into contact with raw meat.
One response to “SPG Beef Rub (Recipe)”
Love the ratio for the SPG mix this is my go to for pretty much everything. I have added a little bit of onion.
I like to grind my own so I use corse kosher salt, corse black pepper, minced garlic and minced onion in my spice grinder. I use it on steaks, brisket, pork butt, burgers… and more