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

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.