st louis ribs and tri tip pron

Neonnblack · Feb 16, 2013

First time doing ribs on the UDS, woohoo. Also first time tri tip, korean style tri tip.

First pic of the ribs with my dry rub (that melted) oh well! Was brown sugar, smoked paprika, garlic, ground mustard and chili powder. in no particular amount or order.

Budman1 · Feb 16, 2013

Mmmm...

Looks good! Got my UDS up and running for the first time today, out for a test drive. :clap2:

Neonnblack · Feb 16, 2013

Youre going to love it, i know i have. I keep finding things to smoke with it.

Neonnblack · Feb 16, 2013

Finished product. Took WAAAAAAAAY shorter than i anticipated by about an hour or hour and half. But they pulled back like they should and just started breaking with a bend test.

And here is the tri tip, uncooked will get a cooked shot in bit.

HeSmellsLikeSmoke · Feb 16, 2013

Sure looks like you nailed it. :thumb:

scummybear · Feb 16, 2013

Ribs look good! :hungry:

Hog · Feb 16, 2013

Those look really good!

Neonnblack · Feb 16, 2013

The tri tip was great. The ribs... well they were so so. I didnt expect them to be done so fast, so i didnt foil them for about 2 1/2 hours. Well they only took 3 1/2 or so. They werent dry dry, nothing a bit of sauce couldnt fix. and that was really only on the thinner ends, the thick ends were fine. Tasted great also.

scottjess · Feb 17, 2013

Fantastic looking ribs

Looks like a nice Tri tip; where bouts in Reno did you get that?

silverfinger · Feb 17, 2013

Great first cook. My ribs are always done in 3 and one half hrs. But I cook out of a 50 year old kamado. Much different then a uds. Most guys cooking with the uds talk about 4 to 5 hrs cook time. What temp were you cooking them at?

Neonnblack · Feb 17, 2013

scottjess said:
Fantastic looking ribs

Looks like a nice Tri tip; where bouts in Reno did you get that?

Blue Ribbon Meat on Prater. Kinda pricey but we know the guy that runs the butcher side and the quality is top notch. Their bacon burgers are fantastic.

silverfinger said:
Great first cook. My ribs are always done in 3 and one half hrs. But I cook out of a 50 year old kamado. Much different then a uds. Most guys cooking with the uds talk about 4 to 5 hrs cook time. What temp were you cooking them at?

250-275 then about the last 15 i got it to 350 or so to glaze the bbq sauce. If i would have known they werent going to take that long i would have wrapped them at 1- 1 1/2 instead of 2 1/2.

landarc · Feb 17, 2013

Looked good, nice hunks of meat

scottjess · Feb 17, 2013

Neonnblack said:
Blue Ribbon Meat on Prater. Kinda pricey but we know the guy that runs the butcher side and the quality is top notch. Their bacon burgers are fantastic.

250-275 then about the last 15 i got it to 350 or so to glaze the bbq sauce. If i would have known they werent going to take that long i would have wrapped them at 1- 1 1/2 instead of 2 1/2.

Yeah I was going to try them out next time; blue ribbon is quite close to my house.

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Neonnblack · Feb 17, 2013

scottjess said:
Yeah I was going to try them out next time; blue ribbon is quite close to my house.

Sent from my SGH-T999 using Tapatalk 2

They have so much good **** in that little building. All their sausages and links and brats are fantastic (especially the cheddar jalapeno ones and i normally dont like jalapenos). Stuffed pork chops are really good also. They have a few cases of tri tips and different meats marinated in tons of different marinades.

st louis ribs and tri tip pron

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