Question for Smokin' re: Prime Rib Picture below

Hello....anybody?

L.A., what makes you say you over spice product? I use rub liberally and especially on a butt or larger cut it doesn't seem to matter really how much I use. However I don't use a paste so only so much will stick even with a thin mustard undercoat.

I knew there was a post I forgot to answer.

And I'd ask the same question as Robbi. Why do you think you overseason? Do people tell you that? Then just cut back. Like some, once you've done it, you can't take it back, and after all you should taste some of the meat, not only the rub.

For really great cuts of meat, I don't like to over season. For us, that day, it was the right amount of seasoning. A few people added some salt to the meat, once it was cut, as salt is a personal preference.

You have to remember also that the rub will not penetrate, so no matter how much or how little, if someone isn't eating a piece with the rub on it, they won't get any flavor from the rub. The very center of the slice never gets the rub.

That's why, after pulling pork butt, I will add seasoning to the pile. When I do that, I do it to taste. I pick up a piece and eat it. If it needs more rub, I add more.