Ryan Chester
is Blowin Smoke!
Made my weekly Tri-Tip dinner last night. The Tri-Tip was rubbed with The Rub Co. Santa Maria Style Rub. The potato I cut slices in, hit it with some butter and Santa Maria Style Rub, wrapped in foil and tossed in the oven. I gave the corn a nice dusting of The Rub Co. Competition Style Rub and tossed on the grill.
I cook my tri-tips direct until I get a nice crust on both sides and then move indirect for the rest of the cook if need be. I shoot for 130* internal and let rest for at least 10 minutes under foil before cutting. I personally don't do a reverse sear because you can easily overshoot your target temp if your not careful. In addition, you might not be able to build a nice crust if you start searing too late. Right, wrong, or indifferent, that's my $0.02.:thumb:
I cook my tri-tips direct until I get a nice crust on both sides and then move indirect for the rest of the cook if need be. I shoot for 130* internal and let rest for at least 10 minutes under foil before cutting. I personally don't do a reverse sear because you can easily overshoot your target temp if your not careful. In addition, you might not be able to build a nice crust if you start searing too late. Right, wrong, or indifferent, that's my $0.02.:thumb:
