Clay SEIA - 7/13/2014 08:38
It depends a lot on the type of meat and method of the cook. Things like steak or chops that cook quickly over high heat don't need anything except S&P to taste. IMO, the reason for rub on a long cook with tougher meats like ribs or pork butt is to help caramelize the surface and give you better bark, or texture. Chicken has less inherent flavor but is more responsive to seasoning, brines, and marinades.. A salmon filet needs a totally different approach.