SPG Rub

Salt, pepper, garlic. Three ingredients, and the backbone of Texas barbecue. An SPG rub lets the beef do the talking and builds that dark, peppery bark on brisket that everyone chases. Here you'll find SPG and pepper-forward rubs from makers like Chuds BBQ, Uncle Mungos, Lillie's Q, Taipan BBQ and Coast N Smoke. Use them on brisket, steak, burgers, chook and roast spuds. Simple, but never boring.

What is SPG seasoning?

SPG seasoning is a blend of salt, black pepper and garlic. It's the go-to rub in Texas-style barbecue because it seasons beef without hiding it, and the coarse pepper builds a dark, crunchy bark. Ratios and grinds vary from maker to maker, which changes the result more than you'd think.

For the full story, read our guide: What is SPG seasoning? The three-ingredient rub behind real Texas BBQ.

SPG rubs on the shelf

Every SPG starts with the same three ingredients, but makers take them in different directions.

• Chuds BBQ SPG comes from a Texas-style barbecue outfit and is built for brisket and beef ribs.
• Uncle Mungos Hickory Smoked SPG brings a smoky twist to the classic.
• Lillie's Q Q-Rub Salt, Pepper & Garlic is a southern take on the trio.
• Taipan BBQ SPG is an Aussie-made option for everyday beef.
• Coast N Smoke Surf Paddle Grill SPG is a coastal all-rounder for steak and seafood.
• Fancy Hanks BBQ Pepper Seasoning leans into the pepper side.

SPG vs pepper rub vs full BBQ rub

How to use an SPG rub on brisket

Trim the brisket, then add a thin binder if you like. Mustard or oil both work. Coat every surface evenly with SPG. You want to see the meat through the rub, not a thick paste. Smoke it low and slow until it's probe tender, which is usually around 93–96°C internal, then give it a long rest. Our brisket recipe walks through the full cook.

Not just for brisket

SPG is the most useful shaker you can own. Shake it on a steak before it hits the grill, through smashed burger patties, over a tray of roast potatoes, or on a whole chook. It also makes a solid base layer: hit the meat with SPG first, then add a sweeter rub on top for pork or ribs.

Keen on the Texas style? Browse more brisket rubs, our Texas BBQ range and steak rubs.

Frequently asked questions

What does SPG stand for?

SPG stands for salt, pepper and garlic. It's a simple three-ingredient seasoning used across Texas-style barbecue, especially on brisket and beef ribs. Some versions add a little extra, like onion or smoke, but the core is always those three. Ratios and grind sizes differ by maker, which changes the bark and flavour.

Is SPG good on brisket?

Yes, SPG is one of the classic brisket rubs. The salt seasons the meat, the coarse pepper builds a dark, crunchy bark over a long smoke, and the garlic adds depth without hiding the beef. Many Texas pitmasters use just salt and pepper, while others prefer the extra garlic. It comes down to taste.

What's the difference between SPG and a Texas brisket rub?

Often there isn't much difference. Many Texas brisket rubs are SPG or a straight salt and pepper blend. Some commercial brisket rubs add extras like onion, chilli or a touch of sugar for more colour. If you want the classic Texas style, start with an SPG and let the smoke do the rest.

How much SPG should I use?

Use enough SPG to coat the surface evenly so you can still see the meat underneath. On a brisket that means a generous but single layer on every side. For steaks and burgers, a lighter shake is plenty. Check the label for salt content, as SPG blends vary and some are saltier than others.

Can I use SPG on chicken and vegetables?

Absolutely. SPG works on almost anything that benefits from salt, pepper and garlic, which is most savoury food. Shake it over chicken before roasting or grilling, toss it through potatoes or veg before they go in the oven, or season eggs with it. It's one of the most versatile shakers you can keep.