The most simple of rubs is one most cooks use everyday — salt and pepper. If this is your rub of choice, try this one using coarse kosher salt. The irregular shape of the salt crystals and cracked pepper adhere to the meat more readily. Freshly cracked pepper comes from a coarse pepper grinder. If you do not have one, then substitute freshly ground pepper. Lightly coat your meat with olive oil, then sprinkle on the rub. Pan sear, roast, or grill the game of your choice.

Combine the salt and peppers in a glass jar with a tight-fitting lid. Shake to blend. Will keep for several months.