Wanted to try some of the Death Dust I had ordered...also wanted to preserve the mouths of the family. My solution was to make a Death Dust Rub Butter to top the beef with...2 tablespoons Death Dust combined with 2 sticks of butter. Easy.
Fired up the mini for some reverse-sear action. Mixture of BBK and Comp K with oak for smoke. Tri-tips rubbed with a combo of Oakridge Competition Beef and Pork Rub and Santa Maria Steak Seasoning.
I usually pull the tri-tip off between 130-135 internal...do this by lifting off the center section...and let it rest while I bring the fire up for the sear.
Took these past 135. We cook tri-tip at one-day comps out here. The damn judges want me to overcook the beef. I've been turning in come GREAT meat...only to receive comments on the color, doneness etc. I MUST do better at the next contests...it's really making me mad!!
So, after a bit of a rest, the sear. Finished these at about 150 internal...usually try not to go much past 140.
And another rest.
Sliced, plated, with some rub butter on top (look judges, uniform color, no pink).
And for those that just had to have a little more to eat...this was my favorite part of the meal.
This was a VERY good meal. The rubs all blended together nicely. With the Death Dust in the butter everyone could control how much of the heat they got.
Out of the pouch the Death Dust hit me with a celery salt, sweet sugar, building heat combination...pretty much in that order. When mixed with the butter, things were mellowed a bit and the sweet seemed more prounounced. The rub butter was excellent on the meat, potatoes and the cornbread...good thing there is some left!!