" BOB" > wrote in message
t...
> 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
>

Yeah, I cannot tell a lie; there were a coupla times this summer where we
needed sauce, mos def! Both times with spares and the ribs were edible,
just dry. I blame myself.

Jack