Recent content by tadpole
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smoked tri tip just like brisket
My gut instinct was to say 190 is way too high but you may be on to something. I'll try that next time. -
Beef Back Ribs on a Sunday
Took some beef back ribs out of the freezer yesterday to throw on the smoker today. To prepare, I took them out of the fridge around noon and rubbed them down with some EVOO and a generous coating of beef rub. Then I let them sit out for an hour before putting them in the smoker. Held them at... -
Beef Short Ribs
Thanks! These were about $9/lb and 3 bones per slab. Each slab was about 5 lb. I think I will do a simpler seasoning next time. The flavor was incredible, but I'd like to try a more natural flavor, as I've read the natural flavor is pretty good. -
Beef Short Ribs
Thanks, WaterinHoleBrew and Noboundaries. These were a little over $9/lb so definitely a once in a while thing! -
Beef Short Ribs
Here we go. 6 hours in and done according to the toothpick test. Delicious, and what a ridiculous amount of meat on these. -
Beef Short Ribs
Going naked the whole time. I like a crunch bark. Shooting for about 6 hours but we will see. -
Favorite Tri Tip rub
What IT you taking it off at? I did one a few weeks ago at 225 for about 2 hours and took off at 138 IT. Thinking of maybe 130-135 next time. -
Beef Short Ribs
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Beef Short Ribs
There's nothing short about these. The local butcher doesn't carry these regularly, so it's a real treat to get em. Tonight I rubbed them with olive oil and Stubbs beef spice rub (I love this rub), and back in the fridge they went. I'm looking forward to tomorrow and something less than the... -
First Time Beef Short Ribs
Hubba hubba those are some pretty shots. Great job.
