SPG — Salt, Pepper, Garlic — is the backbone of great barbecue and the most-used seasoning blend in competition BBQ circuits. If you have never built a recipe around it, you are leaving serious flavor on the table. Here is everything you need to know.
The Classic SPG Recipe
At its core, a great SPG blend is about ratio and grind. Too much salt and it overpowers. Wrong pepper grind and the texture is off. Too much garlic and it burns before the meat is done. The San Felipe SPG is calibrated at a ratio that works across all cooking methods — grill, oven, smoker, or cast iron.
If you want to mix your own at home, start here:
- 50% kosher salt (coarse)
- 25% black pepper (16-mesh coarse grind)
- 25% granulated garlic
Mix and store in an airtight jar. That said — San Felipe SPG gets the grind and ratio dialed to a level that is hard to replicate at home without a spice grinder.
SPG Recipe for Steak
Season your steak generously on all sides at least 40 minutes before cooking — or up to 24 hours ahead in the fridge. The salt draws out moisture and then reabsorbs, creating a dry brine effect that results in a better crust and more flavorful interior. Cook over high heat in a cast iron skillet or on a hot grill. Finish with butter.
SPG Recipe for Chicken
Coat chicken thighs or a whole spatchcocked chicken with a generous layer of SPG and a drizzle of olive oil. Let it sit for at least 30 minutes. Roast at 425°F or cook on the grill over indirect heat, then finish direct for crispy skin. The garlic caramelizes beautifully and the skin comes out golden and crackling.
SPG Recipe for Brisket
This is the classic Texas BBQ application. Apply a heavy coat of SPG to the entire brisket the night before your smoke. The coarse pepper forms a bark, the salt penetrates deep, and the garlic adds complexity without competing with the smoke. Smoke at 225–250°F until probe tender. No other seasoning needed.
SPG Recipe for Vegetables
Toss halved mushrooms, thick-cut zucchini, asparagus, or corn with olive oil and SPG before grilling or roasting. The pepper and garlic bring out natural sugars in the vegetables while the salt draws out moisture for better browning.
Why San Felipe SPG?
San Felipe SPG uses 16-mesh coarse black pepper — the same grind used by competition pitmasters — and granulated garlic that holds up to high heat without turning bitter. At 400g per bottle for $13.99, it is one of the best-value premium BBQ seasonings available.