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Tri Tip and Prime Rib questions

Discussion in 'Beef' started by langmotorsports, Aug 26, 2010.

  1. I am going to do some tri-tip and prime rib this weekend.........can anyone tel me what desried temps are for both? foil both? Any wood suggestions? Thanks for the help!!!
  2. ak1

    ak1 Master of the Pit OTBS Member

    I can't help with tri tip, but I have done quite a few prime rib roasts.

    I like my prime rib on the rare side so I usually cook it to around 130-135 in the middle. This gives bits that are more well done at the ends and rare in the middle.  I did a 5 lb roast yesterday and it took about 3.5 hrs at 275-300 in my UDS.

    As for seasoning I like to keep it simple so that the meat flavour comes through, basically rub it with some oil and use Montreal Steak Spice. As for wood, I usually use maple, again because I don't want too much smoke to overpower the meat. Other woods can be used as well, depending on ones personal preference.
  3. Thanks AK1....135 gives you true rare in the center? what are the ends like? have a wide variety of people all liking different degrees of the meat is done.  Thanks for the help!!
  4. venture

    venture Smoking Guru OTBS Member

    You will get lots of different answers on the tri tip.  These suggestions are only mine, but I have done many of them over the years.

    Tri tip, coming from the bottom sirloin butt is a great cut, but not the most tender on the animal.  I like med rare to rare meat, but I find the tri tip does a little better at med rare a little toward the med side.  About 140 to145 before resting.  No need to foil these, you can just put a loose tent of foil over the top and let them rest about 15 min.  You should have meat running from med rare in the middle to med well at the ends, so differing tastes will have their choice.

    Left overs make great sandwiches either cold or gently rewarmed in au jus.

  5. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Agree with Venture on the tri tip. Lightly season with Kosher or sea salt and fresh cracked pepper. A little thyme and just a pinch of rosemary go good with it. Keep the smoker warm, around the 280 -300 mark and go for the internal of 145 (my liking for med rare).  Ohyeah, post some q-view!
  6. ak1

    ak1 Master of the Pit OTBS Member

    Pretty much. Ends end up just a bit more than medium IMO.
  7. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    I'm on the rare to med rare boat myself. I would take it to no more then 140° that way you have med rare on the ends and rare in the center pieces. Don't forget the Q-view please we are crazy about that stuff.