Talked to a pitmaster in Kansas City who changed how I think about rubs

I was at a comp last month and this old timer said he only uses salt and pepper on his brisket. Ive been using 10+ ingredient rubs for years. He told me "if your meat is good you dont need to hide it." Anybody else try simplifying their approach like that?

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karenp113h ago

Buddy of mine runs a food truck. Swore by his 15-spice blend for years. One day he ran out mid-service and just used salt and pepper on the pork. Said it was the best feedback he ever got on that sandwich.