On 2018-10-23, Ed Pawlowski > wrote:

> Some BBQ enthusiasts brag they have 26 ingredients in their rub. It can
> muddy the flavors when you get too many. I use salt, pepper, garlic,
> maybe one other. I want to taste the meat.


Agree.

I notice Emeril's "BAM" rub has a lotta celery-salt in it. I've begun
to really like that flavor. Jes bought some more celery-salt.

Sometimes, garlic salt, onion salt, or "powders" work where real
ingredients do not. I once made a Creole sauce with all natural
ingredients. It was better with all "powdered" ingredients. 8|

nb