The cost of salt, pepper, onion salt and garlic salt (and, maybe a couple of other common spices) to make my own SPOG. Literally pennies.What would be your general threshold on a rub?
My objective has always been (and, continues to be) to highlight and enhance the natural flavor of the protein, not to alter or mask it. In that regard, I subscribe to the KISS principle; Keep It Strictly Simple.