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SPOG Ratios?

Dondgc
Dondgc Posts: 709
in EggHead Forum
About to cook my first chuck. I was going to season with SPOG (because I have those on hand, mostly). What ratios do you guys use? By weight or volume?

and if this is not a good idea I welcome suggestions. Just don’t want to wait for a rub I have to order online. 
New Orleans LA
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  • lkapigian
    lkapigian Posts: 11,549
    Weight for me....SPG here 1 part salt .5 Part Garlic .25 Pepper  ,it's my go to

    eyeball is good 1 cup 1/2 cup 1/4 cup 

    I keep a shaker full all the time 
    Visalia, Ca @lkapigian
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  • SonVolt
    SonVolt Posts: 3,316
    edited June 2020
    I typically dry brine large cuts with salt the day before b/c I like more control over my salt and don't want it mixed with the rub.  If I had to I'd probably do something like a 1 (salt) : 1 (pepper) : 1/8 (onion) : 1/8 (garlic) by volume. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • Dondgc
    Dondgc Posts: 709
    lkapigian said:
    Weight for me....SPG here 1 part salt .5 Part Garlic .25 Pepper  ,it's my go to

    eyeball is good 1 cup 1/2 cup 1/4 cup 

    I keep a shaker full all the time 
    My wife is telling me she wants more salt. Those ratios would be to her liking. Thanks. 
    New Orleans LA
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  • Dondgc
    Dondgc Posts: 709
    SonVolt said:
    I typically dry brine large cuts with salt the day before b/c I like more control over my salt and don't want it mixed with the rub.  If I had to I'd probably do something like a 1 (salt) : 1 (pepper) : 1/8 (onion) : 1/8 (garlic) by volume. 
    So would you dry brine with only salt? Then no salt in your run?
    New Orleans LA
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  • hoosier_egger
    hoosier_egger Posts: 6,808
    I'm roughly 1 part salt, .25 part pepper, .25 part onion, .5 part garlic
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • SonVolt
    SonVolt Posts: 3,316
    edited June 2020
    Dondgc said:
    SonVolt said:
    I typically dry brine large cuts with salt the day before b/c I like more control over my salt and don't want it mixed with the rub.  If I had to I'd probably do something like a 1 (salt) : 1 (pepper) : 1/8 (onion) : 1/8 (garlic) by volume. 
    So would you dry brine with only salt? Then no salt in your run?

    That's how I do my butts and brisket these days because I want large cuts thoroughly seasoned as far into the meat as possible rather than salt just sitting on the surface along with the rest of the rub. If I don't have time to dry brine then I'll season it well with kosher salt first so I know exactly how much salt is going on, then I'll add the rest of whatever rub ingredients I'm using. It's probably overly fussy for some, but I never feel like enough salt and/or pepper gets added when both are added into a rub with other seasonings. 




    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • Dondgc
    Dondgc Posts: 709
    @SonVolt - so if you dry brine with salt do you then leave salt out of your rub mixture? 
    New Orleans LA
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    I'll to 1 part S, .25 part P, .25-.50 O, and .25 - .50 G.  

    If it's chicken and pork, I like to add some chicken powder.  

    If it's beef, I like to add some beef powder.  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • Lit
    Lit Posts: 9,053
    I just buy Oakridge SPOGOS and its pre mixed. Use it for everything.
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  • SonVolt
    SonVolt Posts: 3,316
    edited June 2020
    Dondgc said:
    @SonVolt - so if you dry brine with salt do you then leave salt out of your rub mixture? 


    Yup, with a dry brine I'll typically not add salt again but a light dusting on the surface when you go to add your rub probably won't over-salt it. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • lkapigian
    lkapigian Posts: 11,549
    Just thought I'd throw this out there , once you dehydrate your own garlic and onion you will never buy store bought again, no comparison .........
    Visalia, Ca @lkapigian
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  • buzd504
    buzd504 Posts: 3,877
    lkapigian said:
    Just thought I'd throw this out there , once you dehydrate your own garlic and onion you will never buy store bought again, no comparison .........

    I will be getting the dehydrator out today for some jerky and I would like to try this.  Any tricks?  Time/temp?
    NOLA
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  • fishlessman
    fishlessman Posts: 34,583
    you guys are measuring this stuff =)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Dondgc
    Dondgc Posts: 709
    fishlessman said:
    you guys are measuring this stuff =)
    Yep. And will continue to. 
    New Orleans LA
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  • lkapigian
    lkapigian Posts: 11,549
    edited June 2020
    buzd504 said:
    lkapigian said:
    Just thought I'd throw this out there , once you dehydrate your own garlic and onion you will never buy store bought again, no comparison .........

    I will be getting the dehydrator out today for some jerky and I would like to try this.  Any tricks?  Time/temp?
    I do it @ 125 , pulse it in a food processor ( or slice as this as this as possible ) put on parchment or slipmat , check after 6 hours,

    If you do rings or sliced its going to close to 20 hours,

    mix in some red onion for a nice change 
    Visalia, Ca @lkapigian
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  • buzd504
    buzd504 Posts: 3,877
    lkapigian said:
    buzd504 said:
    lkapigian said:
    Just thought I'd throw this out there , once you dehydrate your own garlic and onion you will never buy store bought again, no comparison .........

    I will be getting the dehydrator out today for some jerky and I would like to try this.  Any tricks?  Time/temp?
    I do it @ 125 , pulse it in a food processor ( or slice as this as this as possible ) put on parchment or slipmat , check after 6 hours,

    If you do rings or sliced its going to close to 20 hours,

    mix in some red onion for a nice change 

    Thank you.
    NOLA
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