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Rub

52 (70.3%)

Salt and Pepper

7 (9.5%)

Other

14 (18.9%)

Nothing

1 (1.4%)

Total Members Voted: 67

[silverbullet]

I don't use salt & pepper, Maybe I'm weird. My go to blend for quick cooks is Lawry's seasoning salt & Garlic salt. Steaks, Chop, pork steaks etc. Then I'll (sometimes) splash it with Lea Perrins Worcestershire.

I mix a lot of my own rubs & instead of using S&P I go with Montreal steak seasoning

[Conumdrum]

Depends.

[DE]

I have a shaker that's 50/50 Kosher salt and coarse black pepper.
That's my go-to for beef.

Now that's the mix I call the "Dalmation Rub". I have a challenge for everyone so inclined. Think about your favorite Rub, the one you have used the longest and really like the flavor profile it give you. Then try the 50/50 Kosher salt and coarse black pepper that Trooper mentions and then put a sprinkle of "your favorite rub" on top of that. I think you will find a different, yet unique flavor profile that you will totally fall in love with. Go ahead and give it a try. Would love to hear your results!

[mo-kid]

mostly rubs for pork, lamb, or jerky... steaks I use some salt and pepper, but lately I got a rub from my daughter when they were up in Michigan...called quebec steak seasoning...absolutely fantastic. Side note: when I was up at the royal several years ago; I spent alot of time walking around asking questions for those who would answer...I was at a past royal champion and he told me to sample on of his rubs, then he said sample another of his rubs then he mixed them together and said the same thing...the flavor profile was completely different and the sum was much better that the individual rubs. 

[dclord]

For steak or tri-tip l use mostly Montreal Steak seasoning. For most pork I use a rub that is mainly equal parts paprika, kosher salt and brown sugar. For fish and thin sliced chicken or pork, I brush on a sauce of soy sauce, lime juice, garlic, and Ginger. For burgers, rub or Montreal, or both. And sometimes I throw on whatever interesting thing I found at Trader Joe's or TJ Max.

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[okie smokie]

I use rubs on pork, and brisket.  S and P on most other beef.  On steaks I like S&P with onion powder, Worcestershire and usually apply one hour before. 
My son says that S&P on brisket works very well, although there is not as much crust. 

[Chashub]

Not a salt fan. Usually just a coating of olive oil, pepper and a little cayenne and garlic.

[Th3Batman86]

I use a blend (that I make) of one third kosher salt, one third black pepper, and one third McCormick's california style garlic pepper (Amazon). It is my version of SPG. It's good on everything. Only things I don't use that on is ribs. If I am not using the above then I am probably using Pappy's low sodium.