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Unread 04-18-2013, 07:06 AM   #15
dwfisk
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Join Date: 08-01-12
Location: Fairfield, FL
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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.

Quote:
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
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.
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