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

post #1 of 21
Thread Starter 

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.

post #2 of 21

Todd

Looken good.

David

post #3 of 21
Lookin'Great Todd!!!
That's a big hunk of beef!!! And a great price on it too!
post #4 of 21
Thread Starter 

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.

post #5 of 21

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

post #6 of 21

Todd

looks Great. I'm thinking french dip.

Happy smoken.

David

post #7 of 21
Thread Starter 

Two more pictures of the ribs.

 

 

 

No smoke rings at my house.

post #8 of 21

Ribs look good.

post #9 of 21
Thread Starter 
Quote:
Originally Posted by S2K9K View Post

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

Thanks Dave!

Quote:
Originally Posted by Bearcarver View Post

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

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.

Quote:
Originally Posted by themule69 View Post

Todd

looks Great. I'm thinking french dip.

Happy smoken.

David

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

post #10 of 21

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

post #11 of 21

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

 

Kat

post #12 of 21

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

post #13 of 21
Thread Starter 

Thanks everyone for the kind words.

post #14 of 21

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

post #15 of 21

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

post #16 of 21

Everything looks great Todd!

 

Makes me hungry!

 

Bill

post #17 of 21
Thread Starter 

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?

post #18 of 21
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.
post #19 of 21
yup.. fridge it over night and get as cold as possible before running through the slicer... goes for anything
post #20 of 21

Outstanding cook!Looks-Great.gif

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