First sirloin roast with spare ribs!

Discussion in 'Beef' started by teacherdan, May 25, 2014.

  1. My wife got me my first smoker as an early Father's Day gift so I have been mooching off ideas when I made my first set of baby backs and first brisket the bark was amazing:
    [​IMG]

    So I figured I'd offer a little Qview for my third smoking session.

    I just put on a decent sized sirloin roast (compliments of my mom) and two racks of spare ribs ( compliments of my father in law). I'm gonna do the 3-2-1 method with the ribs and pull my sirloin off when it's medium so that it can be sliced for some rocking sandwiches tomorrow! I am experimenting with something a friend uses.. I warmed up a bottle of Italian dressing with a can of beef broth and some liquid smoke and I'm gonna pour some of that mixture on the sirloin every hour... We will see how that turns out, I'm excited!

    [​IMG]

    I will keep you updated!

    Dan


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    Last edited: May 25, 2014
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin great ! Thumbs Up
     
  3. First hour is done, and the smell is amazing! Just snapped a picture and poured on some of the Italian dressing, beef broth and liquid smoke mixture!
    [​IMG]

    -Dan


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  4. Hour 2 - smelling good...
    [​IMG]


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  5. Hour 3:
    [​IMG]
    Just pulled the ribs and foiled them gonna go 2 hours in the oven so that it is easier to pour my dressing on top of the sirloin. From what I've read on here it is not necessary for the ribs to get smoke once foiled, will finish them in the smoker for the last hour sirloin is at 120 degrees.


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  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking good so far.
     
  7. Hour 4:
    [​IMG]


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  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    What IT are you cooking that sirloin roast too? I typically take mine to around 130-135. Sirloin roasts are more of a slicing roast not a pulling roast.
     
  9. That's what I'm trying to decide, I'm at 134 right now after 5 hours are 225... Was gonna pull it at 140ish so that it would settle around 150 and be between medium and medium rare. Would you recommend I pull it now?


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  10. Hour 5:
    [​IMG]


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  11. Gonna take it out now at 135. Any recommendations for getting it up to temperature tomorrow. Gonna have the sandwiches tomorrow.


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  12. Pulled it at 135 gonna let it sit the put it in the icebox, just need a recommendation for the sandwiches: slice then warm? Warm then slice? What temp for oven?


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  13. [​IMG]


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  14. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    If I understand your question right, I would slice after warming it back up to keep as much moisture as possible in it ! Looks awesome BTW ! Thumbs Up
     
  15. Thanks! About to put the ribs back on for the last hour! Yikes! Any ideas on what temp to set the oven tomorrow to reward stuff?


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  16. Oops rewarm*


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  17. Ribs are going back in the smoker for the last hour!
    [​IMG]


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  18. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Answer kind of depends on what you want exactly.  If you are going for warm but thin sliced sandwiches, the sirloin will be much easier to slice when it's cold as it's firmer.   To warm up yet keep most of the color, drop a sandwich worth of slices into a zip lock bag and then place it in some tepid to luke warm water.   Shoot for a temp of between 100 and 130 degrees.  This will warm the slices up without cooking them to much which would change the color.

    If you will be doing French dip style sandwiches, again slice cold but this time, just put the meat right into a pan of warm au jus / beef base.   You will lose some of the color as the meat will brown, but the texture will still be that of midrare/medium.

    If you are doing fairly thick slices (1/8th inch or more) for sandwiches, do like Waterinholebrew suggested and reheat whole, then slice.   To reheat, put probe in the meat, place in 300 degree oven and bring back up to whatever temp you reached when you pulled the meat from the smoker.
     
  19. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Did you give those ribs a poke, bend or tear test ?   Just asking because they look pretty close to done already.
     
  20. The two on top bend pretty good gonna take those off first


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