Part of the reason I do not post many cooks is I mostly cook large pieces of meat without rubs and spices. Most of it goes into the freezer for future meals, which is when the flavoring go in. Even things like dark meat poultry and ribs that I am eating right away are frequently cooked plain. I just like the taste of meat. Bland meats such as white meat poultry, pork loin or loin ribs do really need something to make them palatable.
Two Weber daisy wheel kettles A: 1979 P: 1993