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

Discussion in 'Beef' started by woodcutter, Aug 11, 2013.

  1. woodcutter

    woodcutter Master of the Pit OTBS Member

    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.



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


    Au Jus catching the smoke and drippings.


    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.
     
  2. Todd

    Looken good.

    David
     
  3. s2k9k

    s2k9k AMNPS Test Group

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

    woodcutter Master of the Pit OTBS Member

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


    After 1 hour rest.


    Trying to figure out the grain for the slicer.


    Sliced pan for my daughter's family.


    Resting ribs.
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    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
  6. Todd

    looks Great. I'm thinking french dip.

    Happy smoken.

    David
     
  7. woodcutter

    woodcutter Master of the Pit OTBS Member

    Two more pictures of the ribs.



    No smoke rings at my house.
     
  8. woodcutter

    woodcutter Master of the Pit OTBS Member

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

    reinhard Master of the Pit OTBS Member

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

    kathrynn Smoking Guru OTBS Member

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

    Kat
     
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    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
     
  12. woodcutter

    woodcutter Master of the Pit OTBS Member

    Thanks everyone for the kind words.
     
  13. Outstanding! The beef and ribs look great and everyone should have some good eating!!!!
     
  14. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Everything looks great Todd! Wish my father in law to be smoked!
     
  15. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Everything looks great Todd!

    Makes me hungry!

    Bill
     
  16. woodcutter

    woodcutter Master of the Pit OTBS Member

    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?
     
  17. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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.
     
  18. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

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

    tonybel Smoking Fanatic

    Outstanding cook![​IMG]
     

Share This Page