Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Sunday Ribs & Tri-tip

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: Photobucket Pictures, Images and Photos
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): Photobucket Pictures, Images and Photos
Beef up top at the end (easier to get a pic): Photobucket Pictures, Images and Photos
No time to take pics of sliced ribs until everyone had finished a plate: Photobucket Pictures, Images and Photos

Came home and did a reverse sear tri tip over oak on the Mini: Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos

It was a good day! Thanks for looking.
XL, Large, Small, Mini Eggs
Bay Area, CA

Comments

  • calikingcaliking Posts: 8,153
    Tri-tip looks especially beautiful. What IT do you usually cook it to?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • R2Egg2QR2Egg2Q Posts: 1,652
    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
    Bay Area, CA
  • CPARKTXCPARKTX Posts: 1,427
    Nice looking cooks
    LBGE & SBGE.  Central Texas.  
  • Black_BadgerBlack_Badger Posts: 1,182
    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_B
    Finally back in the Badger State!

    Middleton, WI
  • 4Runner4Runner Posts: 2,687
    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
  • R2Egg2QR2Egg2Q Posts: 1,652
    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-tutorial
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • AcnAcn Posts: 1,680
    I bet those ribs with Bart's were fantastic. I've been loving the bottle you sent in the exchange.

    LBGE

    Pikesville, MD

  • revolver1revolver1 Posts: 372
    Very nicely done.  I'm buying some tri-tip this week.  Really like the Flat Iron too.  
    Dan, Columbia,Mo.
  • revolver1revolver1 Posts: 372
    Is the tri tip on a Mini?   I love mine, great for smaller cooks.  
    Dan, Columbia,Mo.
  • R2Egg2QR2Egg2Q Posts: 1,652
    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
    Bay Area, CA
Sign In or Register to comment.
Click here for Forum Use Guidelines.