" BOB" > wrote in message
news
> 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
>
my "secret rub" is Cavender's Greek seasoning...and the fact that I slather
ribs ,brisket ,butts,and anything wild with cym before dusting good...sauce
goes on the table for anyone who asks (a rare occasion)
Cavender's is goood on steaks and chicken too.
Jack