Came across a useful clarification the other day. "Seasoning" is just salt and pepper. "Flavoring" is everything else.

So, if you have something that already is quite flavorful, such as a well smoked piece of fat beef, S&P may even be going overboard, tho' a pepper crust adds an essential bit of crunch.

Man, I think I received every DP rub ever created for Christmas last year...I'm trying to come up with excuses to use fancy rubs on ANYTHING!  But, to answer your question- im a rub guy.  I love the various flavors...but really it is mostly because trying out different rubs is part of the fun for me.

I think, on a quality brisket, the rub makes very little difference. The S/P gives great bark, and provides all the meat needs.  But after 6-12 hours in smoke, some time wrapped in butcher paper. I don't find the rub has near the effect on the flavor of a brisket that it does on pulled pork (Mostly because I add more after pulling) chicken, or ribs.  

That said, I've only ever done one S/P brisket just to see the hype. I'll stick with my SPOG (made with 5pepper blend)  Or oakridge black ops

For me, just now, just S&P is not a big deal. Part of this is because there are several markets in town, one that started Vietnamese, but has branched out to offer things from around the Orient, and even the Caribbean, and another, Indian, that has just tripled in size. I'm seeing more different spices than I've ever seen, often at ridiculously low prices.

Every butcher shop in town is making their own rubs.

After being a dry rib fan for the last 25 years, I'm finally beginning to see the point in sauces. It appears there are some flavors that cook away, notably black pepper and paprika. Building a sauce that brings those flavors back seems like a good idea.

Cliche is a mighty big word, but it's ok, I looked it up.

I love different rubs.  I always like trying something new.  However, I have noticed for a while that on anything cooked low and slow, I cannot taste much difference between the rubs unless there is a really strong presence of salt, black pepper, cayenne/heat, or maybe sugar.  I say maybe on the sugar because it really fades more than the others.  Everything else disappears to me.  On chicken and fish or anything that's a relatively quick cook, I can taste it more.  For this reason, I've stopped using expensive rubs on anything that's going to cook for a while - including ribs.  I'll put something on to help with a bark, but more and more it's whatever rub is in the cabinet that I don't really love and want to get rid of or it's some simple combo of s&p, onion, garlic, smoked paprika depending on what I'm cooking.  The longer it's going to cook, the fewer ingredients.  The exception to this is I will use a few shakes of a flavorful rub at the end as a final seasoning.

For beef, salt, pepper, and garlic rules. On pork, a big fan of Dizzy Pig rubs. For poultry, salt, pepper, garlic, oregano, thyme, lemon, and anything else that suits our fancy. I agree with @Dyal_SC, it depends on the cut of meat. Fantastic looking brisket BTW.

SGH said:

I agree. S&P is the base for just about everything. And no doubt if you combine just salt, pepper, meat and heat, you get good results. But I'm curious, everyone's go to answer is now salt and pepper, I just wonder how many are actually following their on advice. 

I can't say I use S&P exclusively for beef, but it's in the rotation.  We also like Montreal Steak seasoning.

I'm an old school conservative and most grilled/smoked/bbq'd meat I prepare only gets S&P or Montreal Seasoning (which I also use on chicken). I never inject. I never glaze with but one occasional exception - chicken wings.

I'm more into a selection of sauces/condiments at the table to let people find their own bliss. 

I do go thru a lot of chimichurri but again mostly on the table side tho I will occasionally marinade a chicken breast in that while it is in the hot tub or put under the skin of a whole chicken which will be roasted/spun.

When making Kahlua pork I will stab the butt a dozen times and insert whole garlic cloves but the only rub is Alaea salt and just a bit of pepper.

I have tried a variety of rubs on ribs over the years but still just prefer S&P and then sauce on the table.

I think it is more a case of all these fancy rubs being a cliche, a fad, hipster fashion, liberal weakness, urban trendiness, and that the pendulum is finally swinging back to good old simple seasoning.

Or it could just as easily be that using just S&P is the hipster trend and that it will soon pass and folks can get back to all their fancy shmancy rubs.

I'm a big proponent of a simple rub of MSG. 

Biggreenpharmacist said:

I'm a big proponent of a simple rub of MSG. 

I always like to mix some gluten with my MSG when making a rub.