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Old 04-18-2013, 07:06 AM   #15
dwfisk
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Join Date: 08-01-12
Location: Fairfield, Florida
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Yep! I use 50/50 S&P on beef; more S & less P on pork and 50/50 on chicken with a little paprika for color. Took me 15 years to quit experimenting with "rubs" and overdoing the spice. I don't do comps - just need to make myself, family & friends happy and this seems to be what works for us.

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Originally Posted by Butt Rubb'n BBQ View Post
Ok maybe I missed something here but are you guys cooking BBQ and just using salt and pepper on it.
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I'm Dave
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.
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