There are many cuts of steak available, but not all are suited to being rubbed with a dry rub. The flavor of very thin steaks can easily be overwhelmed by a dry rub, so choose steaks that are thicker, at least 3/4 of an inch (2 cm). Cuts of steak with a bone in them tend to be more flavorful but require more time to cook.
Although most snakes have teeth, four rows on the top and two on the bottom, not all snakes have fangs. Only the poisonous ones do. Fangs are sharp, long, hollow or grooved teeth that are connected to a small sac in the snakeâs head behind its eyes.
Corn snakes, also known as red rat snakes, are a large, powerful, and non-venomous constrictor in the genus Elaphe. [1] [2] The species in this genus, along with the genus Bogertophis and Senticolis, are known as rat snakes.