st louis ribs and tri tip pron

Neonnblack · 02-16-2013, 01:09 PM

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 · 02-16-2013, 01:14 PM

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

Neonnblack · 02-16-2013, 01:14 PM

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

Neonnblack · 02-16-2013, 05:06 PM

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 · 02-16-2013, 05:08 PM

Sure looks like you nailed it.

scummybear · 02-16-2013, 05:41 PM

Ribs look good!

Hog · 02-16-2013, 06:09 PM

Those look really good!

Neonnblack · 02-16-2013, 09:26 PM

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 · 02-17-2013, 12:18 AM

Fantastic looking ribs :-)

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

silverfinger · 02-17-2013, 01:59 AM

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 · 02-17-2013, 05:44 PM

Quote:

Originally Posted by scottjess

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.

Quote:

Originally Posted by silverfinger

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 · 02-17-2013, 05:59 PM

Looked good, nice hunks of meat

scottjess · 02-17-2013, 06:50 PM

Quote:

Originally Posted by Neonnblack

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 · 02-17-2013, 06:53 PM

Quote:

Originally Posted by scottjess

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.

02-16-2013, 01:09 PM	#1
Neonnblack Full Fledged Farker Join Date: 01-15-13 Location: Reno, NV	st louis ribs and tri tip pron 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.

02-16-2013, 01:14 PM	#2
Budman1 is one Smokin' Farker Join Date: 02-13-13 Location: Wyoming County, N.Y.	Mmmm... Looks good! Got my UDS up and running for the first time today, out for a test drive.

02-16-2013, 05:08 PM	#5
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Sure looks like you nailed it. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

02-16-2013, 05:41 PM	#6
scummybear On the road to being a farker Join Date: 05-20-12 Location: Pennsauken, NJ	Ribs look good! __________________ noob to q <(+_+)> Char-Griller Pro Deluxe Charcoal Grill; UDS

02-17-2013, 12:18 AM	#9
scottjess On the road to being a farker Join Date: 12-25-11 Location: Sparks, NV Name/Nickname : Scottjames84	Fantastic looking ribs :-) Looks like a nice Tri tip; where bouts in Reno did you get that? __________________ Proud Owner of a UDS & Kent double grill

02-16-2013, 05:06 PM	#4
Neonnblack Full Fledged Farker Join Date: 01-15-13 Location: Reno, NV	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.

02-16-2013, 06:09 PM	#7
Hog Knows what a fatty is. Join Date: 11-07-12 Location: Leesburg, OH	Those look really good!

02-16-2013, 09:26 PM	#8
Neonnblack Full Fledged Farker Join Date: 01-15-13 Location: Reno, NV	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.

02-17-2013, 01:59 AM	#10
silverfinger Babbling Farker Join Date: 08-02-10 Location: Santa Poco.	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? __________________ At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle.

02-17-2013, 05:59 PM	#12
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Looked good, nice hunks of meat __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]