What ratios did you use and what specific ingredients did you end up selecting? Use it on anything yet?

Somewhat related to OP ... There's a small company in Blanco called Hudson's Table that makes a smoked pepper that is delicious.

https://hudsonstable.com/

Interested to see how you worked with the black garlic. The times I've used it, it has been fairly sticky. Seems like it would be excellent in a steak rub.

I went with:
1 cup salt
1/2 cup pepper
1/3 garlic

Salt
Maldon
Black lava
Hawaiin Red

Pepper
grains of paradise
Tellicherry peppercorn
4 pepper corn variety

Garlic
Black garlic

For the garlic, I used the Molcajete to grind it up.

Then I used a grinder to do the salt and pepper.

it was a little sticky but broke up pretty easily. gonna be really good for a rub

I'm confused by your ratios of each salt/pepper

the ratio was the overall percentage of salt and pepper. I only eyeballed each specific variety, although I wish I would have taken precise measurements, especially for the pepper. I didn't find that much of a difference between the salts but each of the peppers had a distinct smell and taste. If I make another batch, I will probably spend a lot more time researching pepper and just go with a black lava salt. Hope that makes sense.

Very cool! I've been wanting to try this after picking up some smoked SPG from the butcher shop the other week.