Sirloin Tip Roast and Baby Back Ribs.......Finished

woodcutter

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Marathon Wisconsin

• Aug 11, 2013

• #1

My son in law had shoulder surgery and is a lot of pain, he hasn't been eating very healthy so he is going to get some sliced roast beef and Au Jus. I started a 13 lber at 8:00 this morning. I gave it a good dose of SPOG and made Au Jus in a separate pan.

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• woodcutter
• Aug 11, 2013

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• woodcutter
• Aug 11, 2013

AMNPS lit at both ends with apple pellets and my pan has 2 oak hunks.

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• woodcutter
• Aug 11, 2013

Au Jus catching the smoke and drippings.

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• woodcutter
• Aug 11, 2013

Added 3 racks of baby backs at 11 so my wife and I can have supper. I pulled the Au Jus so I would have a dry smoking chamber for the ribs after taking the picture. Going to pull the sirloin at 140 and do a straight smoke on the ribs for about 5 hours.

 

themule69

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• Aug 11, 2013

• #2

Todd

Looken good.

David

 

s2k9k

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SEUSA

• Aug 11, 2013

• #3

Lookin'Great Todd!!!
That's a big hunk of beef!!! And a great price on it too!

 

woodcutter

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Marathon Wisconsin

• Aug 11, 2013

• #4

Sirloin is all sliced and packaged. Still needs to be delivered.

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• woodcutter
• Aug 11, 2013

After 1 hour rest.

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• woodcutter
• Aug 11, 2013

Trying to figure out the grain for the slicer.

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• woodcutter
• Aug 11, 2013

Sliced pan for my daughter's family.

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• woodcutter
• Aug 11, 2013

Resting ribs.

 

Bearcarver

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• Aug 11, 2013

• #5

All looks Awesome, Todd !!!

I love Rare Roast Beef, and Sirloin Tip is my choice too!!

I just looked, I paid 3 cents more per pound for the one in my signature!

Nice Job!

Bear

 

Last edited: Aug 11, 2013

themule69

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Oct 7, 2012

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live north of fort smith arkansas between alma and

• Aug 11, 2013

• #6

Todd

looks Great. I'm thinking french dip.

Happy smoken.

David

 

woodcutter

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Marathon Wisconsin

• Aug 11, 2013

• #7

Two more pictures of the ribs.

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• woodcutter
• Aug 11, 2013

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• woodcutter
• Aug 11, 2013

No smoke rings at my house.

 

themule69

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live north of fort smith arkansas between alma and

• Aug 11, 2013

• #8

Ribs look good.

 

woodcutter

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• Aug 11, 2013

• #9

S2K9K said:

Lookin'Great Todd!!!
That's a big hunk of beef!!! And a great price on it too!

Click to expand...

Thanks Dave!

Bearcarver said:

All looks Awesome, Todd !!!

I love Rare Roast Beef, and Sirloin Tip is my choice too!!

I just looked, I paid 3 cents more per pound for the one in my signature!

Nice Job!

Bear

Click to expand...

Thank you, Sirloin Tip is much better than Top Sirloin. I'm not sure of which cut is which cut but this is better than the last one.

themule69 said:

Todd

looks Great. I'm thinking french dip.

Happy smoken.

David

Click to expand...

Thanks David! That to go pan is about 1/2 full of juice and I'm fixed up even better for myself.

 

reinhard

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Andover Minnesota

• Aug 12, 2013

• #10

You did a great job on the tip and the ribs.. Kudo's to you for thinking about other people!!! Reinhard

 

kathrynn

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• Aug 12, 2013

• #11

Yummmm....I am off work today...and will be at the door waiting on my delivery!

Kat

 

disco

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• Aug 12, 2013

• #12

You, Sir, are a good dad. I am sure your son will enjoy the beef and will appreciate your efforts. Of course, the ribs look great and are no less than you deserved for dinner.

Disco

 

woodcutter

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Marathon Wisconsin

• Aug 12, 2013

• #13

Thanks everyone for the kind words.

 

smokinhusker

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• Aug 12, 2013

• #14

Outstanding! The beef and ribs look great and everyone should have some good eating!!!!

 

dirtsailor2003

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• Aug 12, 2013

• #15

Everything looks great Todd! Wish my father in law to be smoked!

 

pgsmoker64

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• Aug 12, 2013

• #16

Everything looks great Todd!

Makes me hungry!

Bill

 

woodcutter

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Marathon Wisconsin

• Aug 12, 2013

• #17

Thanks again! I have a question about slicing. I rested the roast for an hour before starting to slice. I didn't have juice running but noticed the bark was smeared on the blade and guards. Would it have been better to wait until cold to run through the slicer?

 

dirtsailor2003

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• Aug 12, 2013

• #18

Yep colder is better. I don't have a slicer, but I used to work in a deli and the colder the better it sliced. Same goes for hand slicing. I always put mine in the freezer for 30-45 minutes then slice.

 

JckDanls 07

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• Aug 12, 2013

• #19

yup.. fridge it over night and get as cold as possible before running through the slicer... goes for anything

 

tonybel

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• Aug 12, 2013

• #20

Outstanding cook!