This topic is why you have the women in camp. Just kiddin'. The only time I think that stuff seriously is when I'm guiding and have to skin them, especially when it's in the 20's, it's drizzling, and the wind is blowing, then I can't help but think that the Indians had it right.

Beer and italion dressing work well, but my personal favorite is Port Wine. The main thing with backstrap is how you cut it. Alway cut against the grain to make it automatically more tender.

For a dry rub, I'm a huge fan of my home town company, Tony Cachere's-especially their More Spice.

Try this.. "brine" it. Get a mixing bowel and pour some water until it covers meat. Then add whatever spices you prefer. I usually use salt, pepper, paparika and parsely. Go easy on the spices the first time until you get the flavor you want. Put it in the fridge over night and when ready to cook rinse meat off an smoke/grill. Let me know how it works for you.