Tri Tip for tomorrow and stocked up on some Beef Ribs

[THoey1963]

First time trying a Tri-Tip on Sunday. Topside looks good...

But I didn't expect this much fat on the bottom. It came off easily.

Seasoned it up with some SPOG, Cayenne, and a little W sauce and then into a vacuum bag for tomorrow. Going to smoke it to about 115* and then a high heat sear to to about 135*.

While at HEB, my buddy Joshua hooked me up with some Beef Short Rib Planks. Peeled the membrane and gave them a rinse.

These things were huge. Had to fight to get them into large vacuum bags.

Four future meals seasoned and into the freezer.

Will continue with the Tri-Tip cook tomorrow...

 

[smoke ninja]

Gotta get me a tri tip, it may be my favorite cut to roast

 

[THoey1963]

Not sure if I have ever had it. I know it's the first time I have attempted to cook it.

 

[GUSTERBOY]

Ribs look great. Nice score

 

[robbq]

Where do you get tri tip? Butcher or regular store? I think I have found one only once around here.

 

[el_matt]

Just don't forget to cut across the grain.

Matt

 

[THoey1963]

Where do you get tri tip? Butcher or regular store? I think I have found one only once around here.

Our local grocery store had 3 or 4 of them out...

Smoking along around 270*. Cooking a little faster than I expected. Going to pull it about 130* IT and then sear it on the gasser...

 

[THoey1963]

Pulled and resting while the gasser heats up.

Seared on the gasser and IT up to 135*. Resting before slicing...

 

[BigBobBQ]

that tri tip sure does look good. Also great score on the beef ribs.

 

[THoey1963]

Came out perfect. I'd like it slightly more rare, but then the wife wouldn't eat it. Perfect compromise. So juicy and flavorful. Nice hint of smoke and pepper...

Served it up like a French Dip with some Au Jus, with sides of a sausage I smoked and a box pasta salad that I jazzed up with some baby shrimp, some Avocado, and sliced cherry tomatoes.

Thanks for following along and for the idea to cook it...

 

[Bob C Cue]

Looks great. Tri tip is so tender, juicy and flavorful. One of my favorite cuts.

 

[THoey1963]

Yes siree Bob. I was surprised how tender it got as it seemed tough when I was probing it for temp. Sliced thin across the grain after resting and it was very tender.

 

[Gary Tomato]

I'm all hungry now - thanks!

 

[Phubar]

Cooked to perPhection!

 

[THoey1963]

Deja Vu...

I have a plate of those ribs going on this weekend. That Tri-Tip looked so good, I may need to look for more to put in the freezer.

 

[AClarke44]

Hey Terry, that macaroni salad looks good. Care to share the recipe?

Actually, it all look great! I need to find a tri tip and cook one up.

 

[THoey1963]

Ummm... I think it was this:

With some added avocado, baby shrimp, and baby tomatoes. Think I added a little extra ranch to it. Oh, and some slap yo mama spicy to taste...

 

[Wickedcajun]

Dang!! That looks tasty!! Wish I could find that here...

 

[silverfinger]

What did you season the ribs with before you sealed them up?

 

[THoey1963]

What did you season the ribs with before you sealed them up?

SPOG, Cayenne, and a little W sauce