Watched a pitmaster in Kansas City use nothing but salt and pepper and I was sure it was a gimmick
I've been doing the whole brown sugar and paprika rub thing for years, the sweeter the better I figured. Then I stopped at this spot called Slaps BBQ in KCK last month and watched them pull a brisket off the smoker that looked like it had maybe 2 ingredients on it. The guy told me he only uses coarse salt and black pepper, nothing else, and I almost laughed in his face. But he sliced me a piece and it was the most beefy, smoky, perfect brisket I've ever had in my life. No sweetness at all, just pure meat flavor with that deep smoke ring and a killer bark. Made me realize I've been covering up the meat instead of letting it shine. Has anyone else tried going minimal on their rub and actually liked it better?