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SPG Beef Rub

This 3-ingredient Texas-style SPG beef rub is a great addition to smoked, grilled, and pan-seared beef. The rub enhances the natural beef flavor of smoked brisket, roasts, steaks, and burgers.


Have you ever heard of SPG? It’s a simple Texas seasoning blend that can enhance the flavor of meat. Whether you’re grilling, roasting, or sautéing, adding a SPG Rub can take your food to the next level. Make this super easy SPG blend to elevate 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. Others will switch the pepper and garlic ratio around, while some will use 2 parts of each, particularly if using a much finer salt like table salt. Our ratio works well with smoked brisket; however, if you are sensitive to black pepper, we recommend reducing the volume and ramping up the garlic in your SPG rub.

How much SPG Beef Rub do I use on a brisket?

Use 6-8 tablespoons (1/3-1/2 cup) of rub on a trimmed whole packer brisket. You can also use SPG rub on tri-tip and prime rib roasts.

    SPG Rub Ingredients:

    • 1/4 cup kosher salt (if using table salt, use 2 tablespoons)
    • 2 tablespoons black pepper (fine ground work best)
    • 1 tablespoon granulated garlic (sub with garlic powder)
    Beef Brisket

    How to make and use SPG Beef Rub on Brisket:

    • Combine your SPG ingredients in a bowl. 
    • Lightly coat the brisket with yellow mustard (optional), then apply the rub evenly one hour before it goes into the smoker. 
    • If using an injection marinade, do so the night before, then apply SPG rub an hour before the brisket goes in the smoker. 
    • 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.
    • Make a large batch 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.
    SPG Rub

    SPG Beef Rub

    This is a simple Texas-style SPG beef rub that requires few ingredients yet, adds so much flavor. This rub is perfect for those who want the natural beefy flavor of brisket to shine through. I recommend increasing the recipe and storing it for future cooks. 
    Photo by: congerdesign/Pixabay
    4.92 from 12 votes
    Print Pin Rate
    Course: Rubs
    Cuisine: American BBQ
    Keyword: barbecue brisket, barbecue rub, brisket rub, SPG
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 0.42 cup
    Calories: 135kcal
    Author: Sabrina Baksh


    • 1/4 cup kosher salt
    • 2 tablespoons black pepper
    • 1 tablespoon granulated garlic


    • Mix listed ingredients in a small bowl. Blot brisket dry with a paper towel and apply the rub to brisket 1 hour before cooking.
    • If making ahead of time, store rub in an airtight container in the cupboard for up to one year. Make a large batch for multiple briskets.


    Calories: 135kcal | Carbohydrates: 32g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 67382mg | Potassium: 621mg | Fiber: 9g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 183mg | Iron: 4mg

    Not the Brisket Rub you are looking for? Try my list of the Best Brisket Rub Recipes.

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    One response to “SPG Beef Rub”

    1. 5 stars
      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

    4.92 from 12 votes (11 ratings without comment)

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