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BBQ Tips

Smoked Rib Tips | Smoked Rib Tip Recipe on Traeger Grill

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Smoked Rib Tip Recipe on the Traeger Pellet Smoker

For more barbecue and grilling recipes visit: http://howtobbqright.com/

This week I cooked 2 slabs of St Louis Cut ribs, but since I trimmed them myself I had the rib tips left over. So I shot a quick video for how to smoke rib tips.

For smoking rib tips, I start by cutting the rib tips into 2-3 inch pieces. Then I season them with Killer Hogs AP Rub and Killer Hogs The BBQ Rub, but you can use any BBQ Rub or combination you like here.

I fire up my smoker to 250 with some light wood smoke. You can use any grill or smoker for this, you just want to hold the temps steady at 250 through this entire cook.

For the first part of this cook, I smoke the rib tips for 3-4 hours. You want the rib tips to start getting tender and have a nice color on the outside.

Then I toss the rib tips in sauce and place them back on the smoker for another hour to finish cooking and let the sauce carmelize.

You'll know the rib tips are done when they are tender and the sauce is baked on. Then you just serve with a little sauce on the side and enjoy!

For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: https://h2qshop.com/

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Grilled Tri Tip on Big Green Egg | Grilling Tri Tip Recipe Malcom Reed HowToBBQRight

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Grilled Tri Tip with Chimichurri Sauce | Tri Tip grilled on Big Green Egg

For more barbecue and grilling recipes visit: http://howtobbqright.com/

Tri Tip reminds me of a cross between a brisket flat and a thick sirloin steak. It’s best cooked medium rare and sliced across the grain which yields juicy, tender meat perfect for making tacos or sliders.

The most popular way of cooking tri tip is on a santa maria style grill where the meat can be raised or lowered over the coals as needed.

I’ve found that using a reverse sear method will do the job just as well. I’m use my Big Green Egg for this cook: first with the heat deflector to keep the temps down low and slow @ 250⁰. When the internal reaches about 110-115⁰, it’s time to crank the heat up for the final sear. You can do this on any grill just create a 2 zone fire (hot side & cool side).

You will need a good probe thermometer for this method and I suggest a Thermoworks Chef Alarm. It allows you to monitor the internal temperature without lifting the lid on the grill and thermoworks products are the best on the market.

Keeping to true Santa Maria style the seasonings are kept simple. Corse Salt, Black Pepper, and Garlic are about all you need. I use my Steak & Chop Rub but you can find Santa Maria style seasoning in stores. Coat the outside of the tri tip with a little olive oil so the seasoning sticks and let it come up to temp before placing on the grill.

Once the internal temp climbs to about 115⁰ (takes about 25 minutes), the tri tip is ready to sear. On the BGE I take it off for a few minutes and adjust the grill for high heat cooking. If you’re using a 2 zone set up , move the tri tip straight to the hot side.

It needs 4 minutes on each side to finish cooking to medium rare about 130-135⁰ internal. Give it a few more minutes if you like beef more done.

After a short rest the tri tip is ready to slice. Be sure to cut against the grain in thin slices. Serve it with tortillas or rolls and chimichurri sauce is the perfect accompaniment drizzled over the top.

For more how-to recipes visit: http://howtobbqright.com/

For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: http://howtobbqright.com/bbqshop/

Grilling tri tip

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BBQ Tips

Grilling Tips: Removing ‘Silver Skin’ from Spareribs

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Grillmaster Barin von Foregger demonstrates how to remove the membrane from the back of a rack of ribs prior to smoking or grilling. This membrane is commonly called silver skin. Another installment of Grillax Academy, y'all!

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