It depends on the meat, although I lean toward dry rubs for most of what I grill or barbecue. For a good steak, I rarely do anything more than sea salt, freshly-ground pepper and garlic powder. For chicken or pork I usually go for something a little more elaborate.
As one exception to my preference for dry rubs, though, I have a fantastic recipe for grilled pork loin that uses a paste of salt, pepper, rosemary, fresh garlic and olive oil. It’s one of my go-to dishes for when we have company, and it has been a big hit every time I have served it.
But of course; I was generalizing.
I have a similar rub for dutch oven pulled pork (with other added spices). I hear ya.
Missing my smoker, I am. Gotta get back on that project...
I have a fantastic recipe for grilled pork loin that uses a paste of salt, pepper, rosemary, fresh garlic and olive oil.
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Care to share?