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Do…
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Do use more herbs with pork and more dry spices with beef. The two have different structures and respond to different treatments.
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Do be true to the culture you are cooking.
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Do add a little sugar or honey if you have used too much salt.
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Do bring meat to room temperature before cooking.
Don't…
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Don't over-salt protein.
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Don't spice too heavily at first. It's easier to add than it is to take away.
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Don't over-marinate. Small cuts of meat only need a few hours, at most. Bigger roasts can go overnight.
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Don't overcook.
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Don't be afraid to question recipes. If a recipe calls for braising a filet mignon, you have to think twice about the recipe.
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