Jack Schidt® wrote:
> "Brick" > wrote in message
> ...
>>
>> I'm not too impressed with 'SECRET' rub formulas. I use a lot of Cajun
>> rub,
>> but many wouldn't like it. Big Jim uses S & P more often then not and his
>> ribs are as good as I've eaten.
>>
>
> I've been keeping rubs down to less than a half dozen ingredients and it's
> usually ground chile, garlic, salt and pepper (damn, there's my 'secret rub'
> recipe let right outta the bag). My thinking is that the wood should be
> doing the talking and the rub adds that nice edge to it. But WTF do I know?
> I'm a drunk, ferchrissake.
>
> Jack

I'll bet that you can actually taste the meat that you bbq, and that the only
time you add sauce is when you've over-done it with the drink (while cooking,
dammit) and over cooked and dried out the meat. That's what *I* think you know.

BOB