Pastrami tri tip and St. Louis ribs

[motolife313-2]

Took the pastrami to 190 and was pretty good. Plan to put it on my meat slicer

 

[mr_whipple]

That looks ridiculously tasty! And yes to the plating.. perfection.

 

[JLinza]

Looks great

 

[sawhorseray]

HELL YES, THAT PLATE SCREAMS "MADE IN USA", LOVE EVERYTHING ABOUT IT! TOO BAD I DON'T KNOW YOUR LOCATION, I'D BE STOPPING BY FOR A LEFTOVERS LUNCH. THAT'S A FINE PIECE OF WORK FOR SURE! RAY

 

[motolife313-2]

Thanks guys! I’d be happy to share. Btw for the first time in my 10 years of smoking I left the membrane on the ribs. Seen a video the other day of an older guy leaving them on and scoring them and said It would take him a while to take them all off. I was running a little late on this smoke session and started to take them off and I said what the heck give this guys way a try and scored them and they came out excellent. Didnt even think about it while eating and seen no difference in taste or anything getting in the way