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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

[Kristin Meredith]

Do you like to put a rub on your meats before cooking or are you just a salt and pepper seasoning kind of cook?

[Quadman750]

I use rubs but I am getting sick of them, might switch to salt & pepper & let the meat shine.

[Kristin Meredith]

I use rubs but I am getting sick of them, might switch to salt & pepper & let the meat shine.

That's me -- just salt and pepper (except put just a bit Montreal on steaks)

[Bentley]

Such a broad spectrum, to many variables, but most of the time...S n P...

[Gringo]

It really varies.  For brisket, ribs or pulled pork I use a rub.  For almost anything else it depends on my mood at that time. Sometimes it's S&P, sometimes another kind of seasoning.

Very seldom do the same thing twice in a row.

[triplebq]

I mostly use rubs but sometimes I do just plain on S&P.

[Canadian John]

For a good steak;freshly ground pepper one side kosher salt on the other. Pork and polultry;a verity of blended home made seasonings.

[Big Bear]

Oil, Salt & Onion Powder & Smoke

[Trooper]

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

 For pork & chicken I like to play around with some seasoning/rubs.

[Bobitis]

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

 For pork & chicken I like to play around with some seasoning/rubs.

This has always puzzled me. I guess it depends on what 'coarse' means. Seems to me that what I consider 'coarse' would lag far behind the salt output in a shaker.

[Trooper]

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

 For pork & chicken I like to play around with some seasoning/rubs.

This has always puzzled me. I guess it depends on what 'coarse' means. Seems to me that what I consider 'coarse' would lag far behind the salt output in a shaker.

I dunno Bobo. Penzeys writes this -
Indian Black Tellicherry. Our ground pepper is the finest in the nation. Pure premium grade peppercorns, ground often to ensure freshness. The pepper is sifted to four popular sizes, from a fine shaker grind to large coarse chunks, suitable to meet every need. Mesh is a term that refers to the number of openings per linear inch in a sifting screen. A fine grind, such as a 30/60 mesh, would sift through a screen with 30 openings per inch, but would stay atop a smaller screen of 60 openings per inch.

net 1.1 oz 1/4 cup jar #46033 3.45

[SmokinHandyman]

Depends on what I am cooking.
Salt and pepper or Montreal on steaks
Rub for briskets and butts.

[Kristin Meredith]

Bump (27)

[Bar-B-Lew]

I have never used just salt and pepper and I am not too big a fan of having the same flavor all of the time

[Greg1]

For beef its salt and pepper.  For chicken and pork it's a rub on there own for me it's a little bland without some flavor enhancement.