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    You are here: Home » Food » Sauces and Rubs » SPG Beef Rub – Salt, Pepper, Granulated Garlic

    SPG Beef Rub – Salt, Pepper, Granulated Garlic

    June 12, 2020 By Sean Martin 4 Comments

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    Jump to Recipe
    SPG Beef Rub
    SPG Beef Rub

    When looking for a beef rub, we turn to simple. SPG, or Salt, Pepper, Garlic rub is what you’ll commonly see on simple steaks or brisket across our recipes.

    Smoked Beef Tenderloin with SPG Beef Rub.
    Beef Tenderloin with SPG Beef Rub

    We get a common question when doing events, virtual classes, or just in general. And that is “What is the best beef rub?”

    One of the first goals to amazing flavor is to start with the best beef we can buy. A rub will enhance flavor but should not drown it out. Snake River Farms and their Double R Ranch Beef is what we use for the rich buttery flavor. In buying your best beef in your area, we encourage you to allow that amazing beefy flavor to shine and enhance it with a simple rub.

    Dry rubs can run from savory to sweet. And everyone’s taste buds are subjective, but for any beef rub, we do not add any sugar (like in our ultimate dry rub) and instead focus on salt and savory.

    SPG (Salt Pepper Garlic) Rub

    The equation is simple: equal parts kosher salt, coarse black pepper, and granulated garlic, give us the perfect balance.

    Granulated garlic is different than garlic powder. Garlic powder is much finer, like flour and will be much more intense. The goal of the rub is having similar sized texture and granulated garlic is the best choice. If all you have is garlic powder then use half the recommended portions to avoid an intense garlic flavor.

    Garlic salt is also not the same. If all you have is garlic salt, then add pepper in small portions to find the flavor you like.

    Why No Sugar?

    With most of our direct cooking or grilling, we avoid sugar as it tends to burn creating a bitter taste at high heat. When cooking low and slow, we like a more savory flavor for things like smoked brisket or beef ribs.

    Storing Beef Rub

    When storing any rub our go to is a mason jar. Simple, and you can see inside when you need to make more. Make the beef rub and keep it sealed for up to six months.

    We also have one of our favorite beef rubs in our cookbook Fire + Wine that adds a few more flavor elements building on the SPG model. Or you can explore our herbal focused beef seasoning.

    Shop Now For Signed Edition of Fire + Wine Cookbook

    Favorite Steak Recipes

    Here are a few of our favorite beef recipes using SPG.

    • Reverse Sear Ribeye Steak
    • Grilled Filet Mignon with Mushroom Brown Butter Sauce
    • Smoked Beef Brisket
    • Smoked Beef Tenderloin

    SPG Beef Rub Recipe

    Giant Beef Ribs smoked

    SPG Beef Rub Recipe

    A simple yet flavorful beef rub that works from steaks to brisket. Use kosher salt, coarse black pepper, and granulated garlic (versus garlic powder or salt).
    4.19 from 11 votes
    Print Pin Rate Save Saved!
    Prep Time: 5 minutes
    Servings: 3 cups
    Calories: 459kcal
    Author: Mary Cressler | Vindulge
    Cost: $6.00

    Equipment

    • Funnel
    • Mason Jar for Storage

    Ingredients

    • 1 cup kosher salt
    • 1 cup coarse black pepper
    • 1 cup granulated garlic (not garlic powder)
    Prevent your screen from going dark

    Instructions

    • In a large bowl, combine all ingredients and stir to combine.
    • Using a funnel, put the dry rub in a large mason jar and seal with a lid. Will last six months in a cool and dry location.

    Notes

    If you only have garlic powder (versus granulated garlic), then the ratio should be 1 cup kosher salt, 1 cup coarse pepper, and ½ cup garlic powder.
    If you are looking for more savory and herbal flavors check out our ultimate beef seasoning.
    Find the perfect wine pairing at the Vindulge Wine Shop

    Nutrition

    Calories: 459kcal | Carbohydrates: 108g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 37788mg | Potassium: 1997mg | Fiber: 27g | Sugar: 2g | Vitamin A: 431IU | Vitamin C: 1mg | Calcium: 435mg | Iron: 12mg
    Tried this recipe? We would love to see!Mention @vindulge or use the hashtag #vindulge

    This post may contain affiliate links. This means if you click on the link, we may receive a small commission if you purchase through the link. We partner with brands we know and love and use and it helps keep the blog going!


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    Reader Interactions

    Comments

    1. ET says

      October 22, 2020 at 10:58 pm

      The recipe says 1 cup GRANULATED garlic not garlic POWDER. Then the notes says if you only have GRANULATED garlic than the ratio should be…

      Reply
      • Sean Martin says

        October 23, 2020 at 9:09 am

        The notes say to add 1/2 cup of garlic powder if that is all you have. In the article it mentions to use half of the recommended portion of granulated garlic. So in this case that would be 1/2 a cup of garlic powder, versus 1 cup of granulated garlic.

        Reply
        • JN says

          November 14, 2020 at 8:13 am

          ET,
          I agree, the notes section in the recipe (brown box illustration) are confusing. I think it’s supposed to say “,If you only have garlic powder…..”
          JN

          Reply
          • Sean Martin says

            November 14, 2020 at 12:44 pm

            Great catch and we just updated to clarify.

            Reply

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    Mary-Cressler-Sept-2015-smI'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and author of Fire + Wine cookbook.  Thanks for stopping by!

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