elaine wrote:
> >
> > -sw
>
> I did some more research, and you're right - well, of course -- and a
> dry rub is the way to go.
>
> Thanks for confirming....
>
> Elaine

If the beef is top quality, it should stand on its own without any
herbs or spices other than salt and pepper. When I do a rolled rib
roast, that's all I put on it. Well, sometimes I sneak on some garlic.

N.