Again, maybe I'm just misunderstanding the intent of what Luke stated.
...but...
It seems to me that you are more interested in badmouthing those that choose to use just S&P than actually comprehending what was said in the above quote (at least how "I" understood it).
I see nothing arrogant, much less ignorant, about Luke's suggestion that if you can't make S&P work, then don't blame the seasoning...blame your cooking. Your insinuation that S&P is just another seasoning mix is spot on...it is. So the seasonings don't matter if you're a bad cook. If your meat sucks with a 20 ingredient rub, it's gonna suck with S&P...and vise versa.
I just don't get going off on someone for something that I think you misinterpreted. Luke never said "S&P is the ONLY way"...at least I didn't read it that way.
On a side note...saying that people who use S&P are ignorant is, well, ignorant. All those poor Texas pit bosses & pit masters don't know squat. And those idiots in the Carolinas who omit the pepper and only use salt...don't get me started on those suckers. I always find it comical that folks who get all uptight about people using just S&P, also exclaim that rubs are the only way! LoL...they don't even realize they are being the person they are complaining about. Humorous to say the least.
Just know...if you can't make your meat come out good with S&P, throwing more stuff on it ain't gonna fix the issue. Now THAT I stand by. Proper cooking is more of a factor than flavor profile. Sort of the whole lipstick on a pig thing.