That looks good. Definitely looks like you didnt take away the flavor of the beef.
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
If that’s your way of saying good job on being a man and eating it medium rare, then thank you.
The amount of seasoning on it would probably shock you. The meat church dude gave some good tips on that
I’ve got to the point where I actually like my oven wings better than smoked. Finish them off on the broiler setting and they turn out awesome.
On a whim this morning, took rack of St. Louis style out of the freezer. Ran the package under warm water for about 5 minutes just to loosen them and to get the membrane off. S&P and Good Sh!t rub. Put them on at 8 at around 215. Will check and adjust temp accordingly and spritz with apple juice.
This is how it turned out. Not too bad!
I've never been a spare ribs guy but that looks fantastic. Well done.
Is there such a thing as overseasoning? Genuinely curious because I feel like the answer is no.
I think there is. I smoked wings Sunday for the Super Bowl and think I had them in too much rub, too much heat.
IMO yes and the amount that would result in over seasoning is dependent upon what’s being cooked.
My wife accidentally bought spare ribs instead of baby backs last summer at Costco and we still haven’t spoke to eachother.
Can't carve out enough time today to smoke anything but am grilling a couple of chuck roasts that have been marinating overnight.
Grilled chuck roast with chimichurri, oven roasted Ranch potatoes, sauteed California medley.
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