not sure who or what he is calling bs on. but i take umbrage to that if its directed towards those that use only s&p. i use s&p on many of my cooks, in fact most. on pork butts and briskets i may slather some mustard on for a bit more crust but not always. its what i prefer. after using differant rubs i decided i didn't like rubs interfering with the meat.we all have differant taste buds and likes and that should be accepted by others.
spam, can't live without it