A Ramey’s TriTip and a Couple Spams with a Tasty Licks Sample Pack Rub On Sunday…after almost a month of avoiding any and all yard work. I decided to face the heat and mow down my 10 inch grass. Since I was out there, I figured I’d run the 30-Gal UDS. I had 2 Tri Tips left from Rameys meats, and decided to thaw oen out. I picked up 2 cans of Spam earlier in the day that were on sale for $2.50 each. I would guess 2.75 lbs’r I had heard a lot of good things about the BlackBeards Brisket rub from the Tasty Licks sample pack. So I used the limited amount I had on this TriTip. It isn’t a whole lot, so I ended up addign about half of this one as well Got the 30-Gal UDS running with 12 lit briquettes this time. Still too much heat! I think this thing is efficient enough to start w/ 8 lit briquettes. Will use less next time since it took awhile to get below 275 Seasoned up the Spam with my general rib/pork rub Here’s the Tri Tip. Pulled it @ 140. Tented it for about 25 mins. Sliced it up and threw it back in the au jus. I’m out of propane, otherwise I would have put a quick reverse-sear on the outside Spammage 3 hours later Last night we made tri-tip & provolone paninis that turned out great. Will post a pic when I pull them off the cam. As far as the BlackBeards Brisket rub…I feel like I wasted it. The RedEye Red Meat rub dominated the flavor of the tritip. A lil too spicy for my liking, all I could taste was red pepper. For the next one I’m goin back to garlic salt & pepper only.