Any tips for Tri-Tip & Spare Ribs?

Discussion in 'Beef' started by upstatesmoke, Jun 22, 2016.

  1. Good evening everybody,

    I'm going to suprise my father and show up at 4:30am on Saturday and fill the smoker for him n get it going while hes still sleepin.

    I'll be doing a tri-tip as well as pork spare ribs.

    I've only ever done a brisket which came out fantastic so any pointers or tips or methods that work best for them - post em on up!

    Thanks in advance everybody
     
  2. I'll be doing a brisket as well, if that matters..
     
  3. b-one

    b-one Smoking Guru OTBS Member

    Good luck! Seems like a lot of food do you have a plan at all? Tri tip is best reverse seared in my opinion. How big is the brisket and what are you smoking in?
     
  4. MES 30", brisket is planned out - last time was spot on so just a repeat. It only took 2 racks and I have 4.

    I want a half rack of spare ribs on one and a tri tip on the other.

    Im brand new so i apologize - reverse seared?


    Thank you!!
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Reverse seared is when you smoke the TT to within 10 degrees of the final temp then sear it on a hot grill to finish it up.

    So if you like it med/rare then pull it off the smoker at 120 & sear it to 130-135.

    Al
     
  6. Thank you!!!! That is Exactly what I was looking for!

    Any tips on pork spare ribs?

    I'll make a post after and share my methods and results.
     
  7. b-one

    b-one Smoking Guru OTBS Member

    Sorry to leave you hanging but glad Al got you covered!
     
    Last edited: Jun 23, 2016
  8. b-one

    b-one Smoking Guru OTBS Member

    I like to cook my spares whole if bought that way. I suggest cutting in half or thirds to try different rubs and technics to find out what you like such as foil no foil sauce no sauce it's a great way to find out how you like your BBQ. Good luck and have fun!
     
  9. So the Tri-Tip cooked quicker than expected but WOW... Perfection.

    Here's a little preview.
     
  10. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty,they are a fast cook. I will semi freeze mine and smoke 180-200* to get more smoke on it.
     
  11. I know I'm a little late to the dance. I just smoked my first TT the other night. Per my cousin's suggestion, I smoked it like a brisket aiming for 195 internal temp. I was a little nervous as most reads say never smoke over 150 internal temp. I put a basic salt, pepper, paprika, garlic, onion and cayenne rub on it. I smoked it for 2 hrs with mesquite, at 225. Then I foil wrapped it with a little beef broth and put it back on until it hit internal temp of 190ish (2 or 2.5 hrs).
    I have to say it came out great. It wasn't dry but it could have been more moist. I probably should have wrapped it after 1.5 hrs and it would have been more moist. It was very tender and had tons of flavor. It tasted like a brisket but more flavor. It pulled apart but not as easy as a brisket but close. The kicker is it was on 4.5 hr smoke unlike brisket. Just thought I would share another TT option.


     

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