I have experimented with a couple of simple rubs, but so far I have been disappointed and prefer to just throw my pork shoulder straight on the BGE without doing anything to it.
My main issue with rubs has been a loss of flexibility once I use a rub. When I cook a whole shoulder and eat on it over the course of a week, I like to try it with variety of sauces and in a variety of dishes. Not adding spices ahead of time gives me this flexibility. Also it is easier to not use a rub.
I feel like I must be missing something since most use rubs. What is the advantage of using a rub compared to seasoning to taste afterwards?
Does salt serve some function during smoking and is better applied before cooking rather than to taste afterward?
Might I benefit from a simple rub that would go with everything compared to just spicing after cooking?