I'm a big fan of the 4 color peppercorns freshly ground. But yeah, for salt and pepper rub if they are getting too much zip, back off on the rub a bit. I hate to mention this, but in the recent Franklin video on prepping the brisket, he makes it a point to say don't apply too much rub. (don't hate me PT)
Another thought. People will build up a tolerance for a little heat. So if you feed them a few mild meals, then start to gradually kick it up, they may eventually become converts.
It's a common belief that younger people and children have more sensitive taste buds. As we get into our 20s, the buds start to die off, just like the little hairs inside our ears (cilia). Once they're gone, they don't come back.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)