"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