So whats your go to rub?

Dizzy Pig Raising the Steaks for just about anything. I love that stuff.

Salt and Pepper, sometimes added garic

Oakridge BBQ rubs .. they have one for everything I cook :-)

Beef:  Kosher salt and crushed peppercorns

Wilma's a spice wimp so my "go-tos " are pretty mild. I mix it up, but these are usually safe from her saying the food is too spicy. Don't hate me because I'm boring. (I'll give you other reasons for that).
Beef - Montreal Steak (McCormick)
Chicken - Old Bay
Pork - Dizzy Dust

Pork/Chicken: AmazingRibs.com Meathead's Memphis Dust (I follow his recipe and have loved it)

@Wal2015  I miss being there.  Lived in Memphis for a little of 5 years, but been back in central IL for about 2 years.  Last time I was down there visiting I bought like $200 work of rubs and sauces.

Beef»»»Kosher Salt and crushed or coarse ground pepper
Poultry»»» same as beef and sometimes Mickeys Coffee Rub
Pork»»» same as above + Bad Byrons
Fish»»» depends on what I'm doing. I'm partial to blackening.
I like to stick to the very basics and also like using fresh herbs etc. But, in the end I want to taste the food I'm cooking not a bunch of spices that mask the natural flavors.

i use  a top -secret proprietary blend of da da da da da da:  salt and pepper.  really, that's all I use on shoulder, ribs, brisket, chicken and prime rib

One thing I learned though is that coating the outside of any meat with salt liberally, and allowing it to sit in the fridge UNCOVERED for a couple of days greatly enhances the crust development characteristics of the meat over a longer-term cook.

last weekend though, when I did the ribs, I did use Rendezvous dry rub because I received some as a gift.  But my go to dry rub for 95% of what I do is salt and pepper, that's it.

Salt & Pepper,,,,, Coffee Rub and:

Bad Byrums