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
Ok maybe I missed something here but are you guys cooking BBQ and just using salt and pepper on it.
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