The Rub Co. Tri Tip #2

[Smoothsmoke]

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. :thumb:

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]

looks awesome!

 

[Groundhog66]

Nice :hungry:

 

[big brother smoke]

You nailed that! :clap2:

 

[SmokinAussie]

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

Cheers!

Bill

 

[inv3ctiv3]

Damn that looks great

 

[Smoothsmoke]

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

 

[LoneStarMojo]

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

 

[FamilyManBBQ]

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

 

[Moose]

Wow, that is classic Tri-Tip at its best! :clap2:
The reverse sear really makes a difference, doesn't it? :becky:

 

[Smoothsmoke]

Wow, that is classic Tri-Tip at its best! :clap2:
The reverse sear really makes a difference, doesn't it? :becky:

Yes, you told me so! :thumb::thumb: I don't understand the science behind it, but now I know it works. Thanks for showing me the light!

 

[Ryan Chester]

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