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Bbq rubs

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mjk412
mjk412 Posts: 113
in EggHead Forum
so I was thinking of not using any rubs on my next few low and slow cooks. Pork shoulder, ribs, and possibly brisket. I was just going to use salt and pepper and the flavor of the wood, or woods I would be using at that time. Have a
lot of you guys tried this with good results? 
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Comments

  • Mickey
    Mickey Posts: 19,674
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    It works for the best brisket in the world. Should be ok for an Egg. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • JohnInCarolina
    JohnInCarolina Posts: 30,981
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    Salt and Pepper (S&P) is a rub, just a very simple one anyone can make at home.  Lots of people here use it on brisket, ribs, etc.  You can get plenty of flavor with just salt and pepper and woods.  
    "I've made a note never to piss you two off." - Stike
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  • Hawg Fan
    Hawg Fan Posts: 1,517
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    Sometimes I want a simple flavor profile and go with just salt and pepper.  Add a little cayenne for some heat.  Nothing wrong with a simple rub and a little smoke flavor.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • blukat
    blukat Posts: 354
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    Works great!
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  • RRP
    RRP Posts: 25,898
    edited May 2015
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    Simple works for me! That's one of the reasons I'm not a fan of many popular rubs here and certainly not the heavy coating kind like CharCrust! 
    Re-gasketing America one yard at a time.
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  • Lmidkiff
    Lmidkiff Posts: 442
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    I love S&P on brisket and steaks. Works great. 
    McKinney, TX
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  • NCEggSmoker
    NCEggSmoker Posts: 336
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    We generally just use salt and pepper on ribeyes. I've done a butt with S&P and it was excellent (was having a friend over who has all kinds of allergies and I know she can do Salt and Pepper). My only brisket so far was S&P and it tasted great. I enjoy variety so I have lots of rubs too, but I'm not sure how much all those added flavors come through after 8 hours or more of smoke. 
    Raleigh NC, Large BGE and KJ Joe Jr.
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  • MeatChurch
    MeatChurch Posts: 200
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    Salt & Pepper is very central Texas. Love, love, love it. 
    XL, Large, Mini-Max in Texas - Big Green Egg Competition Team 


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  • Carolina Q
    Carolina Q Posts: 14,831
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    For me, just a little salt and more pepper on a butt. White oak for smoke. Excellent! I've done my last couple of butts that way.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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