Lots of rib rubs and bbq sauces are either very spicey or very salty - or both. And I have a theory. I find that standing in the smoke for either a bbq/grill/or smoke session really knocks my taste buds into a cocked hat (translation: I can't taste anything subtle). The only way I can really taste what I've cooked is to save a bit and eat it the next day. I can't taste smoky at all till the next day. So I reckon a lot of these recipes have been developed by the cooks - because they just can't taste any flavours more subtle than the heavy duty ones. It's my conjecture that more subtle flavours could be used in rubs and marinades/sauces as the majority of people eating them haven't been stood in the smoke for several hours. Could be worth a try anyway What do y'all think ?