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Sunday Ribs & Tri-tip
R2Egg2Q
Posts: 2,136
Cooked up two racks of beef back ribs, a rack of extra meaty baby backs, and a full rack of spares (wasn't in the mood to trim to Deal with rib tips separately) for my fantasy football draft. This was on the XL with racks rotated mid cook to account for temp differences between levels:
Sauced pork ribs with some Bart's Blazin Q sauce. Here's the spares ready to FTC for the ride to the draft (hour away):
Beef up top at the end (easier to get a pic):
No time to take pics of sliced ribs until everyone had finished a plate:
Came home and did a reverse sear tri tip over oak on the Mini:
It was a good day! Thanks for looking.
Sauced pork ribs with some Bart's Blazin Q sauce. Here's the spares ready to FTC for the ride to the draft (hour away):
Beef up top at the end (easier to get a pic):
No time to take pics of sliced ribs until everyone had finished a plate:
Came home and did a reverse sear tri tip over oak on the Mini:
It was a good day! Thanks for looking.
XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA
Bay Area, CA
Comments
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Tri-tip looks especially beautiful. What IT do you usually cook it to?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Thanks caliking! I aim to pull it at an IT of 127-130 and I typically let it rest about 20 mins before slicing it.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
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That really does look nice @R2Eqq2Q. when you say pull it at IT 127-130, is that before the sear? So low/slow to 127-130, pull, stoke up coals/rest, sear, pull/rest 20min, slice?Cheers -B_BFinally back in the Badger State!
Middleton, WI -
That tri-tip looks amazing. Love the tri-tip!Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
That's after the sear but before the rest period. More details on the way I cook tri-tip can be found here in a past post: http://eggheadforum.com/discussion/1143349/tri-tip-tutorialXL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
I bet those ribs with Bart's were fantastic. I've been loving the bottle you sent in the exchange.
LBGE
Pikesville, MD
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Very nicely done. I'm buying some tri-tip this week. Really like the Flat Iron too.Dan, Columbia,Mo.
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Is the tri tip on a Mini? I love mine, great for smaller cooks.Dan, Columbia,Mo.
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Acn said:I bet those ribs with Bart's were fantastic. I've been loving the bottle you sent in the exchange.
Glad you're enjoying the sauce!revolver1 said:Is the tri tip on a Mini? I love mine, great for smaller cooks.
Yes, it was cooked on a Mini. We too love our Mini.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA
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