I think a cook off should be something more complicated than steaks.

I use that on pork shoulders(pulled pork),tenderloin,and ribs.

For steaks.......Lawrys garlic salt and ground peppercorn.

Me too.

Something like bacon wrapped,cheese stuffed shrimp and jalapeno's for an appetizer.

Smoked fall off the bone ribs,pulled pork,prime rib,or salmon for the main.

Add some fresh garlic parmesan green beans or asparagus (or both) and you'll understand why I LOVE weekends!

Now I'm hungry........tomorrow's going to be a GOOD day!!

Not a Yank and not sure what a Texas wet rubbed steak actualy is.

But for me

- start with good steak and cut,
- salt
- wait
- rinse off salt
- wipe dry
- sear
- flip
- add spice blend *
- flip and move to warm zone to continue cooking at a lower temp if needed
- tent
I make my own spice blend (but to each his own taste

in a mortar crush
- pepper corns
- mustard seeds
- fennel seeds
- dill seeds
- chili flakes
add
- granulated onion
- granulated garlic
- salt
-paprika
-


- take it off an cover it

So question for y’all. How would you cook babies? Low and slow or high and fast? Also, dry rub? Or would you brine them?

Diapers on.

You’re just sick.

My goodness, you must be so tedious to be around. Buzzkill Fins. Absolutely no sense of humor. I'm sorry, snowflake, if I upset you. I'll be sure to insert a trigger warning next time.

We are talking about saving the planet. Not one of your sick fetishes.

1) I prefer side ribs ( I know it sounds uncouth but I just don't get the excitement over baby back ribs

2) depends what is available

but assuming time and equipment

dry rub - smoker
followed by BBQ sauce -grill

Dry Brine 24 hours with salt. rub with a little olive oil, garlic powder and black pepper. Put on smoker at 225 till rib eye gets to 90 degrees... I have the weber getting hot during end of smoke. remove rib eye from smoker and put on weber at about 500 degrees until 120 degrees.. remove and let sit for 10 minutes. can add a little butter while sitting...As stated earlier, prime cut is a must.. Our buddy works for Sysco and gets us prime CAB (certified angus beef). Best steak ever...

ps. smoker usually has hickory pellets. The olive oil allows the reverse sear


Ribs on smoker with different rubs for about 5 hours uncovered.. sauce on side for health reasons.. I try not to add so much sugar....

I also will do the 3.2.1 method..

3.2.1 method.. ?

smoke uncovered for 3 hours then wrap in heavy duty foil (or butcher paper)
for 2 hours with a liquid and sugar product in the wrap than finish unwrapped for the last hour usually with a sause. I do not sauce my ribs anymore only to reduce the amount of sugar i eat. A good rub usually will have some brown sugar but not what sweat baby rays has.... pre diabetic haha..

Diabetic here.
I dont even like bbq sauce but I like these

https://www.ghughessugarfree.com/

I like the carolina style sweet heat
I also use the teriaki for salmon and chicken

I did the yearly cleaning of my pellet smoker today and seasoned the new top shelf I picked up for it. Getting ready for the holidays.

I have a pork loin to do for my mom for her birthday. It's what she wants. I picked up a butt as well.

One of my favs is tri-tip so I will be doing a tri-tip chili for Halloween. Turkeys and stuff for Thanksgiving. Prime rib for Christmas has become a tradition in our house. I might get some wagyu short ribs as well this year. A good spicy coffee rub for those is killer.