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View Full Version : Thanksgiving Eve Tri Tip and Spare Ribs


noe.a.gonzalez
11-25-2010, 07:17 PM
Broke out offset smoker last night for our yearly Thanksgiving Eve bash. This year's menu had tri tip and spare ribs.

Tri tip was was lightly seasoned with regular salt, garlic salt, and ground pepper. Cooked low and slow at 225 until temp hit 140.

1 rack rubbed with Guy's other with Goode Company (Houston, TX) rib rub. Cooked at 225 until temp hit 150. Brushed on some Dr. Hoggly Woggly (Van Nuys, CA) sacue for the last 10 degrees and pulled them at 160. Awesome combo!

Enjoy

http://lh4.ggpht.com/_4Ru1LC9sTks/TO7295UmUUI/AAAAAAAAACk/n4ktZRfKwCw/s800/148326_134679543252896_100001325531578_164744_8367 660_n.jpg

http://lh6.ggpht.com/_4Ru1LC9sTks/TO729QoWpiI/AAAAAAAAACY/SFvl4ijKTko/s800/155602_134680223252828_100001325531578_164748_7090 911_n.jpg

http://lh5.ggpht.com/_4Ru1LC9sTks/TO729qDEIeI/AAAAAAAAACg/xwShtFiUNTI/s800/75827_134679446586239_100001325531578_164742_80935 95_n.jpg

jafolkerts
11-25-2010, 08:48 PM
How did the low and slow tri-tip turn out? I've always been partial to a hotter and faster approach but would love to hear about your results.

-Joel

bigabyte
11-25-2010, 09:24 PM
Looks good!:cool:

noe.a.gonzalez
11-25-2010, 09:44 PM
How did the low and slow tri-tip turn out? I've always been partial to a hotter and faster approach but would love to hear about your results.

-Joel

Turned out great. Tri tip was nice and moist. Didn't dry up at all. I smoked it with hickory chips. The meat really absorbs the smoke so you have to be careful not to overpower the natural beef flavor. I pulled it at 140 since my guests were medium rare adverse. My preference would be to pull at 135.