Steve Calvin wrote:
> 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'm <hic> with ya on all counts Jack. My seasoning has run the gamut
> of elaborate concoctions to none to most things in-between. I've
> finally settled on good 'ol salt and fresh ground pepper. <hic>
>
> --
> Steve
>
I also return to the S & P when I've been off on a tangent and still want some
great tasting meat again.

BOB