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Doing my first Tri-tip

ShortRibShortRib Posts: 180
edited 1:19PM in EggHead Forum
Need to know everything about 'em....how long? direct or indirect? marinade or rub? Thanks in advance.

Comments

  • JeffHughesJeffHughes Posts: 100
    ShortRib,[p]Dizzy Pig cowlick dry rub, direct @ 400 or so to 130 internal.[p]Let rest for 10 minutes and then slice thin against the grain...[p]Enjoy--
  • Car Wash MikeCar Wash Mike Posts: 11,244
    tritip3.jpg
    <p />ShortRib,[p]Jeff gave you great advice. I cook them all the time.[p]Mike
  • thirdeyethirdeye Posts: 7,428
    ShortRib,[p]Tri-tip is of the most flavorful cuts of beef you'll find.[p]Many folks use grilling temps around 350° (grate) to an internal 125°-135°.[p]I like a barbecue temps of 225°-250° (grate), to the same internal temp. [p]Using either technique, I go easy on the smoke, turn a few times, and do an end sear and a 10 minute rest. [p]A Santa Maria Tri-Tip rub is: [p]3 tablespoons sea salt
    1 tablespoon garlic powder
    1 teaspoon dried parsley, crushed
    2 teaspoons ground black pepper[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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