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Any tips for Tri-Tip & Spare Ribs?

post #1 of 11
Thread Starter 
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
post #2 of 11
Thread Starter 
I'll be doing a brisket as well, if that matters..
post #3 of 11
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?
post #4 of 11
Thread Starter 
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!!
post #5 of 11

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

post #6 of 11
Thread Starter 
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.
post #7 of 11
Quote:
Originally Posted by UpstateSmoke View Post

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!!

Sorry to leave you hanging but glad Al got you covered!
post #8 of 11
Quote:
Originally Posted by UpstateSmoke View Post

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.

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!
post #9 of 11
Thread Starter 
So the Tri-Tip cooked quicker than expected but WOW... Perfection.

Here's a little preview.
post #10 of 11
Looks tasty,they are a fast cook. I will semi freeze mine and smoke 180-200* to get more smoke on it.
post #11 of 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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