MarkQC Posted January 12, 2021 Share Posted January 12, 2021 Just wondering what the standard ratio is, I see it done so differently and just want a good place to start, I see granulated garlic specified more often that not and it’s not clear to me if that has an advantage over garlic powder. Quote Link to comment Share on other sites More sharing options...
KamadoChris Posted January 12, 2021 Share Posted January 12, 2021 My standard recipe that I pretty much use in everything for seasoning and as a straight rub on beef, is equal parts Kosher Salt, Coarse Black Pepper, Onion Powder and Garlic Powder. When I make a batch I use a 1/3 cup of each since it fills a jar I have. I'll give it a good shake each time just to make sure the contents are mixed around. If you were to use table salt or fine black pepper the ratios would be off, at least for my tastes. I think it would be similar to granulated garlic vs. powdered, you would have more or less depending on which you use, depends what you like I guess, particle size matters. Quote Link to comment Share on other sites More sharing options...
John Setzler Posted January 12, 2021 Share Posted January 12, 2021 @MarkQC That is an intriguing question. I have spent a good bit of time figuring that one out for my personal taste. What I DO know is that equal parts of each is not good for me. In my own blend, salt is the primary ingredient with the black pepper ringing in at less than half of the salt (by weight) and granulated garlic falls in at an even lower amount than the pepper. This is an easy problem to solve. Put some salt in a container or mixing bowl and know how much you have (by weight.) Start adding pepper to it (noting how much you added by weight) until you have a salt and pepper blend that you think is perfect. Once that is established, add some granulated garlic and note how much if it you added as well. The blend that I prefer looks something like 1 part granulated garlic, 3 parts ground black pepper, and 10 parts diamond crystal kosher salt. Play around with it and find the recipe you like. Quote Link to comment Share on other sites More sharing options...
Gebo Posted January 12, 2021 Share Posted January 12, 2021 Here's my ratio: 3 parts Kosher Salt 2 parts Coarse Black Pepper 1/2 part Garlic Powder 1/4 part Cayenne You could up the Garlic and add Onion. Don't mess with the Cayenne if you are trying to please everyone. I was at 1/2 part Cayenne and I loved it. Others, not so much. Quote Link to comment Share on other sites More sharing options...
CentralTexBBQ Posted February 25, 2021 Share Posted February 25, 2021 The garlic isn't an essential rub element for me but my preference is at least 1 to 1.5 to .5. The larger the cut, the greater that ratio goes in favor of coarse ground black pepper- a minimum of 2 to 1. Not opposed at all to the Cayenne as @Gebo suggested but also adding onion from time to time in the same ratio as the garlic. The cayenne is not at all noticeable on larger cuts and in the proper ratio even on smaller cuts. What is does is to 'wake up' the other spices. When I do utilize garlic or onion it is going to granulated. That is a must! Quote Link to comment Share on other sites More sharing options...
Pattie Posted January 3 Share Posted January 3 Pretty good ratio is: 1/2 cup kosher salt 1/3 cup black pepper 1/4 cup garlic powder Quote Link to comment Share on other sites More sharing options...
John Setzler Posted January 3 Share Posted January 3 My preferred ratio is: 1 part granulated garlic 2 parts black pepper 8 parts kosher salt I spent a lot of time building this ratio by tasting it as I go. There is no real standard ratio... make it to suit your tastes. Quote Link to comment Share on other sites More sharing options...
jark87 Posted January 4 Share Posted January 4 Malcom Reed’s ratio for his AP rub is 4 parts salt, 2 parts garlic, 1 part pepper. I’ve used that ratio for years and it works great for my taste. As John says above, play with the mixture until you find the ratio you like best. Quote Link to comment Share on other sites More sharing options...
Gebo Posted January 4 Share Posted January 4 (edited) As an aside, I’m not a spicy fan (as I age) but just a touch of cayenne ( a touch) does something magical to the SPG rub. Try it on a ribeye and don’t tell anyone what you did. Ask them how they like it. Watch their reactions. It’s like you don’t know what you are tasting but you like it a lot. Forrest Gump enunciation. Edited January 4 by Gebo jark87 and Boater 2 Quote Link to comment Share on other sites More sharing options...
1MoreFord Posted March 9 Share Posted March 9 Why is it about half of ya don't/won't/can't specify what a part is??? Is it volume or weight? Use the wrong measure and you wind up with garbage. Quote Link to comment Share on other sites More sharing options...
John Setzler Posted March 9 Share Posted March 9 22 minutes ago, 1MoreFord said: Why is it about half of ya don't/won't/can't specify what a part is??? Is it volume or weight? Use the wrong measure and you wind up with garbage. It's gonna be volume in this context. You could do it either way but as I mentioned earlier you need to test and see what YOU like. Quote Link to comment Share on other sites More sharing options...
jark87 Posted March 9 Share Posted March 9 22 minutes ago, 1MoreFord said: Why is it about half of ya don't/won't/can't specify what a part is??? Too funny. It shouldn’t matter. 4/2/1 can be 4 cups/2cups/1 cup or 4 tbs/2 tbs/1 tbs. Just depends on how much you want to make. I don’t use weight unless baking, but I can’t see that using weight would change anything. 4 oz/2 oz/1 oz will yield the same result. Boater 1 Quote Link to comment Share on other sites More sharing options...
Boater Posted March 10 Share Posted March 10 Actually, weight would change the ratios, unless all the ingredients were the same weight per volume. Ground pepper is quite a bit lighter than salt per volume (tsp, cup, whatever) so 4:2 by weight would be a lot more pepper. I grabbed my gram scale (reports to 0.01 gram, pretty accurate but not certified) and got the weights below. 20.4 g salt per tbsp,. 7.0 g pepper per tbsp. By volume, 4:2 is 82:14 grams, by weight would be 82:41 grams. Notes: Didn't weigh garlic, but I'd bet powder would be different than granulated. And this was generic, pre-ground black pepper - fresh ground might be a bit different. I always use volume measures in cooking, unless weights are specified. I feel it's more the default. But obviously, others may have other perspectives. jark87 1 Quote Link to comment Share on other sites More sharing options...
1MoreFord Posted March 10 Share Posted March 10 21 hours ago, jark87 said: Too funny. It shouldn’t matter. 4/2/1 can be 4 cups/2cups/1 cup or 4 tbs/2 tbs/1 tbs. Just depends on how much you want to make. I don’t use weight unless baking, but I can’t see that using weight would change anything. 4 oz/2 oz/1 oz will yield the same result. Too bad you don't understand the difference weight and volume. You sure don't need to try to cure any meats. Quote Link to comment Share on other sites More sharing options...
1MoreFord Posted March 10 Share Posted March 10 21 hours ago, John Setzler said: It's gonna be volume in this context. You could do it either way but as I mentioned earlier you need to test and see what YOU like. I understand you used volume. Too bad others aren't specific. Quote Link to comment Share on other sites More sharing options...
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