Every Thursday on Afternoons Live we have a conversation with Spencer Wirt, or as we affectionately call him “The Meat Dude.” It is an opportunity for listeners to ask questions about cuts, rubs, cooking techniques, new processing equipment, and unique questions for your butcher. Spencer often claims the best seasoning for beef is salt, pepper, and garlic. But how much do you need in your rub?
That was a question posed by a fellow listener. How much of each and are we talking garlic powder, garlic salt, or something different? Thankfully, a faithful listener wrote down the recipe and text back in. Below is your salt, pepper, garlic mix:
- Quarter cup kosher salt
- Tablespoon coarse black pepper
- 1 or 2 teaspoon granulated garlic to taste
Next time your about to throw a ribeye over that open flame, toss a little salt, pepper, garlic on and enjoy.
Special thanks to our sponsor Alsager Meats in Audubon, MN and new sponsors Big Deck BBQ for allowing us to talk meats every week with Spencer Wirt “THE MEAT DUDE.”
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