SPG????

[DD owner]

Curious as to the ratio and types of garlic powder/salt you use when you mix your own. I did a large brisket for thanksgiving using my own and I thought it was to salty. I typically mix 1 part salt and pepper and 1/2 part garlic powder. I could've mixed it wrong and we are definitely are own worse critics as everyone else raved about it but any tweaks or suggestions from you all would be appreciated!!

 

[Greg Jones]

I don’t normally mix just those 3 items in a rub, but where I use the 3 in conjunction with other items, the S-P-G ratio is 1-1-1. I use kosher salt, black Tellicherry peppercorns I grind, and McCormick garlic powder.

 

[Gonefishin]

Could you have just put on too much? When I use SPG it's 1-1-1.

 

[Mannydog]

Any chance you accidentally used garlic *salt* instead of garlic powder? I've done that before, and it certainly would make it too salty.

 

[DD owner]

Any chance you accidentally used garlic *salt* instead of garlic powder? I've done that before, and it certainly would make it too salty.

Ahh hahhhh??? I dont think so, but possible. Ill keep an eye on this in the future. Thanks for the thought.

 

[DD owner]

Could you have just put on too much? When I use SPG it's 1-1-1.

Possibly. I'm a rookie but when i watch the videos everyone coats until you cant see the meat thru the spices. I appreciate all the advice, tips, and experience you all share!

 

[Gonefishin]

Here's Aaron Franklin putting on his S&P, you can gauge from it if you went overboard.
If I do this right...

 

[DD owner]

Here's Aaron Franklin putting on his S&P, you can gauge from it if you went overboard.
If I do this right...

Thanks for that! Id say I definitely went over board as I "caked" it on.

 

[Newb]

Didn’t happen to use table salt instead of kosher salt? That would cause it to taste overly salty.

 

[Dean]

Kosher salt comes in different grain sizes... Diamond Crystal {larger} vs Morton Kosher {smaller} by a lot..
I always use Diamond and a 40% to 60 % salt to pepper... Also think light, nothing like a BBQ rub application... Do check out the Franklin u tube...I always want to taste the Meat or Vegetables not just the SALT.. If what you taste is mostly salt it's way 2 salty..IMHO..

 

[DenStinett]

I've been using Olde Thompson's "Garlic Pepper" grinder for years
https://www.walmart.com/ip/Olde-Tho...177488248?wmlspartner=wlpa&selectedSellerId=0
Yeah, the grinding is a B!+<#, but it seems to come across pretty evenly
Thinking about putting it into a Mill with a Crank, instead of the Knob !

 

[mooncusser2k]

I swear I'm gonna do this someday.

 

[Gonefishin]

I've been using this coffee grinder that I had after getting a power grinder. Works fast although the pepper is not real uniform in size, which is okay for me. https://www.amazon.com/JavaPresse-Grinder-Conical-Brushed-Stainless/dp/B013R3Q7B2

 

[DD owner]

Didn’t happen to use table salt instead of kosher salt? That would cause it to taste overly salty.

It was table salt. Ive ordered the kosher salt and will definitely use that next time. Thanks!!

 

[Beach Bum]

It was table salt. Ive ordered the kosher salt and will definitely use that next time. Thanks!!

Good call. Plenty of uses for kosher salt. My usual mix is 1 part kosher salt, 1 part pepper, half part garlic powder and half part onion powder. On one of my first briskets I was guilty of caking it on. Internal temperature was perfect but not the darn rub. Lesson learned.

 

[Uncle Bob]

It was table salt. Ive ordered the kosher salt and will definitely use that next time. Thanks!!

Most "pros" will publish conversion ratios for Diamond at 2:1 and Morton at 1.5:1, so you did roughly double the salt by using table. And "caking it on" probably made it worse. Learning is an always proposition.