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Recent content by k2guy
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More info....I remove all the fat cap on tri tips. This allows for more surface for the rub and smoke to penetrate the meat for flavor. The meat isn't in the smoker that long for the fat to render into the meat since these cuts cook faster than say a roast.
Just some info....I use red oak to smoke tri tip and it imparts a great mild flavor. This is the traditional wood used in Santa Maria for their famous smoked tri tips.
Smoked some St Louis Ribs today and used some Killer Hogs rub and sauce. What great flavor! Did not foil them and the bark was a little tough. Will foil them for about a half hour next time. Here's a Q-View....
Smoked some Beef Back Ribs Monday and forgot to post some pics.
On the smoker (ECB) with EVOO and Smokin' Guns Sweet Heat rub at 225 degrees.
Finished ribs with caramelized TJ's Bold & Smokey Kansas City Style BBQ sauce.
Had a salad (sorry, no pic), some macaroni salad and a nice cold...