Strange question re. rubs and/or cures

[garbadee]

My wife wants to smoke the meat with no rubs.  Is that safe?  We would be talking about fish, chicken, ribs, brisket, and/or butts.

What would be a minimal rub?  Salt only?  Sugar only? Would a light coat of garlic salt be enough?

Ed

[Habanero Smoker]

For the foods you mentioned, the minimal rub that you apply will depend on what seasonings you like, and what temperatures you are smoking/cooking at. With the food you mentioned, you will be using barbecuing temperatures (200° - 275°F), so if you don't want any seasoning, you don't have to apply any. With the exception of fish that you mentioned, you can smoke/cook at a steady 200°F - 220°F, but most of us like to start at a low temperature; around 110°F, and gradually increase the cabinet temperature to 180°F. If you are smoking/cooking the fish using those temperatures you should use a brine. When you get into smoking sausage, you will definitely need the proper amount of cure and salt in your sausage.

[Tommy3Putts]

I have done hundreds of chicken thighs in a smoker with just garlic salt and fresh cracked pepper with a light coating of pam in a smoker with four hours of hickory.  The temp is the key. 

[garbadee]

Thanks for the notes.