The Rub Co. Tri Tip #2

Smoothsmoke · 03-22-2011, 05:39 PM

I just grilled up my 2nd tri tip using Rub Co. Santa Maria rub. Fantastic again! This time I reverse seared. (1st attempt) I did notice more taste of the rub, also more smoke. I used lump + red oak. I even got a bit of a smoke ring which I dont get when regular searing. Gooooood!! I think I may be converting a reverse searer from now on.

Here is a picture of a tri tip I did last week. Regular sear then indirect. As you can see, the reverse seared method cooked it more evenly.

deepsouth · 03-22-2011, 05:43 PM

looks awesome!

Groundhog66 · 03-22-2011, 05:45 PM

Nice

big brother smoke · 03-22-2011, 05:46 PM

You nailed that!

SmokinAussie · 03-22-2011, 05:51 PM

I like that... good comparo for the reverse / forward sear. Definately the way to go!

Cheers!

Bill

inv3ctiv3 · 03-22-2011, 05:54 PM

Damn that looks great

Smoothsmoke · 03-22-2011, 10:16 PM

Thanks everyone

Only bad part was I bit something funky. It looked like a vein or a blood vessel.

LoneStarMojo · 03-22-2011, 10:38 PM

Awesome eats there....I'll have to try the reverse method next time I cook one....congrats!

FamilyManBBQ · 03-22-2011, 11:06 PM

Reverse-Sear FTW!!! Good lookin' cow, my friend!!

Moose · 03-22-2011, 11:23 PM

Wow, that is classic Tri-Tip at its best!

The reverse sear really makes a difference, doesn't it?

Smoothsmoke · 03-22-2011, 11:24 PM

Quote:

Originally Posted by Moose

Wow, that is classic Tri-Tip at its best!

The reverse sear really makes a difference, doesn't it?

Yes, you told me so!

I don't understand the science behind it, but now I know it works. Thanks for showing me the light!

Ryan Chester · 03-23-2011, 11:49 AM

Looks fantastic. I would smash that right now!!!

03-22-2011, 05:39 PM	#1
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	The Rub Co. Tri Tip #2 I just grilled up my 2nd tri tip using Rub Co. Santa Maria rub. Fantastic again! This time I reverse seared. (1st attempt) I did notice more taste of the rub, also more smoke. I used lump + red oak. I even got a bit of a smoke ring which I dont get when regular searing. Gooooood!! I think I may be converting a reverse searer from now on. Here is a picture of a tri tip I did last week. Regular sear then indirect. As you can see, the reverse seared method cooked it more evenly. __________________ Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers

03-22-2011, 05:45 PM	#3
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Name/Nickname : Tim	Nice __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit

03-22-2011, 05:46 PM	#4
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	You nailed that! __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

03-22-2011, 05:51 PM	#5
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	I like that... good comparo for the reverse / forward sear. Definately the way to go! Cheers! Bill __________________ A butterflies wings. About to bring down everything...

03-22-2011, 05:54 PM	#6
inv3ctiv3 is one Smokin' Farker Join Date: 01-05-11 Location: Santa Barbara, CA	Damn that looks great __________________ Jim Bob BBQ - 18.5" WSM - 22.5" Weber Master Touch Green - UDS - RED Thermapen

03-22-2011, 05:43 PM	#2
deepsouth somebody shut me the fark up. Join Date: 04-21-10 Location: Biloxi, MS	looks awesome! __________________ Out. Again.

03-22-2011, 10:16 PM	#7
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	Thanks everyone Only bad part was I bit something funky. It looked like a vein or a blood vessel. __________________ Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers

03-22-2011, 10:38 PM	#8
LoneStarMojo is one Smokin' Farker Join Date: 01-02-11 Location: Smithton, MO	Awesome eats there....I'll have to try the reverse method next time I cook one....congrats! __________________ "Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects.

03-22-2011, 11:06 PM	#9
FamilyManBBQ is One Chatty Farker Join Date: 06-30-09 Location: Redmond, WA	Reverse-Sear FTW!!! Good lookin' cow, my friend!! __________________ [FONT=Arial Black][FONT=Arial][B]Humphrey's Pint[/B][/FONT][/FONT], [FONT=Arial Black][FONT=Arial]Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM (1) 14.5" WSM, UDS (Weber lid), Rib-O-Lator. [/FONT][/FONT][FONT=Arial Black][FONT=Arial][B][COLOR=black]BLACK[/COLOR][/B] thermapen...and a [B][COLOR=yellow]YELLOW[/COLOR][/B] one too!! [/FONT][/FONT] [FONT=Arial Black][FONT=Arial][I][B]Everything I cook is judged by SIX!![/B][/I][/FONT][/FONT] [I][FONT=Arial][B]Daddy and Me BBQ[/B] Competition Cooking Team[/FONT][/I]

03-22-2011, 11:23 PM	#10
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Wow, that is classic Tri-Tip at its best! The reverse sear really makes a difference, doesn't it? __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

03-23-2011, 11:49 AM	#12
Ryan Chester is One Chatty Farker Join Date: 02-06-09 Location: Orange County, CA	Looks fantastic. I would smash that right now!!! __________________ Ryan Chester - The Rub Company & Smoqued California BBQ