- Aug 27, 2008
- 5,170
- 409
I just had to keep rolling with my latest dry rub... the wifey person and kids came home from shopping with arm loads of meat (among other things). I told her I had the chix thighs and pork chops done and asked her if I would still be doing steaks...yep, I want ribeye tonight, but I'll have some chops and thighs too, was the reply.
So, I had some rub left for 7 nice steaks (just enough to lay it down heavy), plenty of briquettes and mesquite smoke wood, and a charcoal kettle just begging for some beef.
I'm using the smoke can mod tonight...our favorite method for smaller cuts.
Hot coals waiting for a killer smoke and sear:
Smoke can is loaded:
Can flipped and TBS is ready:
And, tonight's victims:
So far, this rub has been really good for a fish smoke, chops and chix thighs...oh, I cannot forget the pork spare ribs.
Oh, and here's the recipe...have the link on my other threads, so for the sake of fair play:
http://smokingmeatforums.com/forums/...ad.php?t=92566
More to come...it's time to start searing as they've been in the mesquite for 45 minutes now.
Thanks all!
Eric
So, I had some rub left for 7 nice steaks (just enough to lay it down heavy), plenty of briquettes and mesquite smoke wood, and a charcoal kettle just begging for some beef.
I'm using the smoke can mod tonight...our favorite method for smaller cuts.
Hot coals waiting for a killer smoke and sear:
Smoke can is loaded:
Can flipped and TBS is ready:
And, tonight's victims:
So far, this rub has been really good for a fish smoke, chops and chix thighs...oh, I cannot forget the pork spare ribs.
Oh, and here's the recipe...have the link on my other threads, so for the sake of fair play:
http://smokingmeatforums.com/forums/...ad.php?t=92566
More to come...it's time to start searing as they've been in the mesquite for 45 minutes now.
Thanks all!
Eric