CakeM1x
is Blowin Smoke!
- Joined
- Apr 23, 2012
- Location
- Madison, WI
Sunday night I tried out my newly built heatermeter for the first time on some ribs. I wanted spares but all they had was babybacks.
Here they are all rubbed up with some sweet and smoky on one and plowboys yardbird on the other.
On the big joe at 250 with some cherry and apple.
Threw on some ABTs at the 2h mark.
Pulled off 1.5 hours later. This is the first time I haven't foiled and the bottoms of the ribs came out tough. Definately far from what I usually do, maybe I should have pulled them earlier but they were still good. Had slaw and mac and cheese with this spread as well.
The next night I had a tri tip in the fridge and the wifey suggested steak sammies. So I rubbed the tri tip with oakridge santa maria rub and threw on it on the big joe with some cherry at 300.
Off indirect and on to direct sear at 110.
Pulled off and ready to slice at 120)
Sliced(if was pinker than it looks). Ridiculously tender, was surprised after it looking more medium than medium rare but looks can be deceiving.
This one gives a better color. Was pulled center at 125.
On to toasted italian loaf with garlic mayo, fried onions, mushrooms, jalapenos, green peppers, and topped with provolone.
Cheese melted and sliced to share(mine was bigger tho
)
Love me a steak sammy but the tri tip was better than when I do them with ribeyes and $4+ dollars cheaper a lb! I'll be stocking up on these more often when I see them at the store @5.50$ per lb.
Thanks for lookin!
Here they are all rubbed up with some sweet and smoky on one and plowboys yardbird on the other.
On the big joe at 250 with some cherry and apple.
Threw on some ABTs at the 2h mark.
Pulled off 1.5 hours later. This is the first time I haven't foiled and the bottoms of the ribs came out tough. Definately far from what I usually do, maybe I should have pulled them earlier but they were still good. Had slaw and mac and cheese with this spread as well.
The next night I had a tri tip in the fridge and the wifey suggested steak sammies. So I rubbed the tri tip with oakridge santa maria rub and threw on it on the big joe with some cherry at 300.
Off indirect and on to direct sear at 110.
Pulled off and ready to slice at 120)
Sliced(if was pinker than it looks). Ridiculously tender, was surprised after it looking more medium than medium rare but looks can be deceiving.
This one gives a better color. Was pulled center at 125.
On to toasted italian loaf with garlic mayo, fried onions, mushrooms, jalapenos, green peppers, and topped with provolone.
Cheese melted and sliced to share(mine was bigger tho
)
Love me a steak sammy but the tri tip was better than when I do them with ribeyes and $4+ dollars cheaper a lb! I'll be stocking up on these more often when I see them at the store @5.50$ per lb.
Thanks for lookin!
