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T's & Rib Steaks in re-seasoned sfb SNP: q-view

post #1 of 4
Thread Starter 
I did a sfb re-season this afternoon after treating it with house-hold corrosion inhibitor (that’s vegetable cooking oil, for the new fire starters)...LOL!!!I decided I may as well toss something on the grate after building the fire up slow to smoke-off the oil, and had these thawing for a few hours…I tossed on a heavy dose of Canadian Steak Seasoning and a few small chunks of hickory @ 210-215* for the smoke:


Rib Steak:

Pulled ‘em @ 140* after 3 hours…for those liking less pink, a 30-60 second nuke-box ride will suffice, and the juices stay on the plate…works for us:

My T-bone, med/well, just for the sake of viewing a sweet smoke ring...served with steamed Mediterranean Blend Vegetables:

It’s not very common for me to hot smoke a steak, chops or chix pieces, as the cold smoke & sear is our favorite method for smaller cuts. I am turning the family more and more towards low & slow all the way…takes time and patience. I did some Rib steaks on Mother’s Day in the Smoke Vault…we all loved ‘em, so they’ll make the conversion little by slow.

Thanks all!

post #2 of 4
Again Eric, great work! points.gifPDT_Armataz_01_34.gif
post #3 of 4
Man those look good PDT_Armataz_01_34.gif
post #4 of 4
Great looking steaks, Eric. Bet they tasted good out of a clean smoker!
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