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Hey Smokin' - the smoked prime rib posted here is one of the prettiest pictures of cattle I've ever seen! It appears that you rubbed with a blend of salt, pepper and minced or chopped garlic, maybe some other spices....My question is this; from someone who has a tendency to over spice / rub his product (notice I didn't say meat);-), would you say that the amount that you used on the before picture was just right? It doesn't look like much rub. Did you add additional spices after the picture was taken, or before the cook? Would you have added more once you tasted the final product? I coud really benefit by learning the proper amount of rub to be used. Is there reference to this subject on the forum? Greatly appreciated.

thx!
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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.

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