stubshaft
Full Fledged Farker
- Joined
- Dec 5, 2011
- Messages
- 268
- Reaction score
- 180
- Points
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After reading Deguerre's post about Oakridges Santa Maria rub I just had to try it out. Mike was kind enough to send me a sampler in the package that I bid on for the childrens charity.
First I thought of Steaks but $16.99 @ lb for Ribeye :crazy:is a little dear to me so I decided to do a beef roast with a more reasonable cut like Chuck Pot Roast for a measly $6.99 @ lb.:thumb: I took the meat and gave it a generous coating of the Santa Maria rub then let it sit for about an hour while the smoker was heating up. Once it was up to about 250 in she went, I figured 2 1/2 hours was good enough (no I didn't monitor the internal temp).:shocked:
I pulled it out foiled it and let it rest for an hour (was too hungry to wait any longer).:doh:
Sliced it into thinish strips and put on the feedbag!:whoo:
It was marvellous, it accentuated the taste of the meat even with a cheap cut.
Will definitely be on my next order.
First I thought of Steaks but $16.99 @ lb for Ribeye :crazy:is a little dear to me so I decided to do a beef roast with a more reasonable cut like Chuck Pot Roast for a measly $6.99 @ lb.:thumb: I took the meat and gave it a generous coating of the Santa Maria rub then let it sit for about an hour while the smoker was heating up. Once it was up to about 250 in she went, I figured 2 1/2 hours was good enough (no I didn't monitor the internal temp).:shocked:
I pulled it out foiled it and let it rest for an hour (was too hungry to wait any longer).:doh:
Sliced it into thinish strips and put on the feedbag!:whoo:
It was marvellous, it accentuated the taste of the meat even with a cheap cut.
Will definitely be on my next order.
