Please DO share your thought’s on the finished product! Rubbing with olive oil, and S&P is all I’ve ever used on my meat’s, granted they’ve been grilled, not smoked.
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Smoke it!
I’ve done a leg of lamb on an open grill before. The trick is too not have any coals or heat under it . It still took forever and it wasn’t even the hind leg.
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@whthek VERY impressed. Missing profiles from the rub, etc., but “naked” is actually QUITE good. I have to figure out the salt part, as it was a little salt heavy. New to me as I’ve been rubbing for decades, not coarse S&P’ing. I like it.
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Next time try the ratio 1/2 tsp salt per pound of meat
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Course ground is hard to regulate…each granule that fall’s onto the meat is probably 100 of regular table salt! I prepped 2 Sirloin’s with it tonight, and just barely tweak the grinder head!
Had a friend who covered his(cooked) steak’s with Perrin’s Steak Sauce…made me cringe.
Just using S&P is kinda like SFT your meat’s…might give you a better idea on what rub to use the next time 
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What the heck is that mate? Are they ribs?
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Pork belly cut into strips, easier to manage on the barbie and cook quicker.
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Ahhhh, that explains it. I don’t do pork at all so didn’t recognise it… lol
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I rotate my meats through the week, should be beef night tomorrow 
but we entered lock down yesterday and I didn’t want to go and deal with the wankers at the shops
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Ahhhh, QLD huh? We are going ok down here in SA at the moment after our 7 day one last week.
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Oh Marshie you may want my travel books then make me an offer
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Looks really good @marsh8. Perfect finish.
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Meat is murder
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@JoelSq if you are just going to troll jog on buddy
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No sir, I’m here for the long haul
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troll jogger! ha!
I like tunes with my meat 
@SessionDrummer … get a load of one my buds! 
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@marsh8 love how those turned out …
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