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Got these from Costco they were on the smaller side. Rubbed 1 with 3 taxi guys rub and the other with Oakridge BBQ's black ops and then did a hot tub in the sous vide at 108 degrees for an hour. Seared for about a minute each side for 3 flips and then threw in some oak and finished indirect at around 400 to 128. The smaller one was done after only a couple minutes indirect. I had some Asparagus on the mini and ended up making tri tips wraps with asparagus, pickle and horseradish sauce. This was my first time using the black ops rub and it was good.