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Rub and Smoke ?

Good Eats
Good Eats Posts: 136
edited November -0001 in EggHead Forum
I love using some of the various rubs out there ( Dizzy Pig in piticular ) and I love using various " smokes " ( Jack Daniels, Mesquite, Apple ) however tonight I arrived at an unusual roadblock. I had some nice 1.5" ribeyes on the Egg rubbed down with some Cowlick and right before putting them on I thought " HHHHMmmmmm I sure would like to throw on some J.D. Pellets for some smokiness... the question is... I have never added smoke to anything after rubbing it... will the smoke make the flavors to complex? Will it overload my senses? Can there be to much of a good thing? ( Rub and Smoke ). I know some of you out there have tried this before... am I missing out or did I just save some really good meat?
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  • Unknown
    Unknown
    Good Eats,[p]
    I always rub and then smoke. I think probably most folks do that. What else would you do smoke it then pull it out and rub it?[p]Never did see any use for JD pellets either, if your talking about the ones made from the charcoal. I like the JD oak chips though.[p]Jugs
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