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.
Vipers (Viperidae) are a group of snakes known for their long fangs and venomous bite. Vipers include true vipers, bush vipers, rattlesnakes, pit vipers, adders and night adders. The fangs of vipers are long and hollow and enable the snake to inject venom into animals that it bites. Venom is produced by and stored in glands located at the back of the snake's upper jaw. When the snake's mouth is closed, the fangs recede into a thin membrane and fold against the roof of the snake's mouth.