Mike P.
TVWBB All-Star
It been rainin' Hammerhandles and Pitchforks here since last night. I wanted to try my first attempt at smokin' Tri-Tip on the WSM. Butt No! Had to go with Plan B.
The Wife (aka. Pork Puller) came home with these poorly marbled bone-in ribeyes that were originally tagged @ $30! and marked down to $12.
A big tip for anyone who does not know is to take a butter knife and scrap the steak perpendicular on both sides with a butter knife to remove bone sinew and such from the meat saw. Notice the residue at the bottom left of the pan :
I used Mike's Award winning rub on these (I'm not that Mike). :
Close to room temp and the rub and meat are becoming one:
While the Mighty Weber Spirit S-320 gasser is coming up to temp (550* F.) Why not preheat and take another pic? :
First turn after rotate:
Almost there! Going for approx. 135* F. with the Mighty Thermapen :
Just off and resting:
A little garlic butter Texas Toast:
Pork Puller was busy doing Fries and Chili Rellenos:
Got to go try it it. Thanks for viewing!
The Wife (aka. Pork Puller) came home with these poorly marbled bone-in ribeyes that were originally tagged @ $30! and marked down to $12.
A big tip for anyone who does not know is to take a butter knife and scrap the steak perpendicular on both sides with a butter knife to remove bone sinew and such from the meat saw. Notice the residue at the bottom left of the pan :
I used Mike's Award winning rub on these (I'm not that Mike). :
Close to room temp and the rub and meat are becoming one:
While the Mighty Weber Spirit S-320 gasser is coming up to temp (550* F.) Why not preheat and take another pic? :
First turn after rotate:
Almost there! Going for approx. 135* F. with the Mighty Thermapen :
Just off and resting:
A little garlic butter Texas Toast:
Pork Puller was busy doing Fries and Chili Rellenos:
Got to go try it it. Thanks for viewing!
