Smoked BBQ Tri Tip

It is time for another BBQ post!

Tri Tip is one of my favorite meats. In California this is pretty much all we eat  for BBQ. It is pretty lean and can be found on sale often. When it goes below $5 a pound I will get a few.

I used the following recipe found at the best bbq site in the world  .

It is one of the easier and quicker meats to smoke.

I use my trusty Webber kettle setup for a two zone fire. Just bank the coals to one side. I usually do not put in a water pan as it is a pretty short cook. I want to get Slow n Sear but do not want to spend the money right now.

Get the chimney out and start some coals. I usually do about half a Webber chimney. Once the coals are ashed over dump them on the unlit coals.

Let the BBQ heat up until the cold side is around 225 or so. Adjust top and bottom vents as need. Try to keep the top vents open as much as you can. This helps stops soot from build up.

Put some wood on top of the coals to get some smoke. Remember always start with a little smoke and add. I usually do about 2 fist size chunks. I like Mesquite for Tri Tip but use whatever you want.

Now season that amazing Tri tip. Pick whatever rub you want and get it all over it. You will not over season the meat.

Place the Tri tip on the cool side. We will leave it here until it reaches 115F or so. You will need a Digital thermometer. If you do not have one. Go buy one.  Really no point in BBQing without one. I bought this one, I like it. Cheap and accurate.

Remember to move your Tri tip atleast once to have heat evenly.

Once you hit your temperate it is time to sear. Place the tri tip on the hot side and leave it on both sides for about 5 mins each. You want a nice even dark bark. Check the temperature and pull it once it reaches 130.

Let it rest for at least 10 mins. When cutting make sure to cut across the grain. If you do not know how to do this just look up a youtube video. Much easier to follow then text.

Once it is cut in enjoy! I like to get soft rolls at Costco and make sliders.


BBQ Spare Ribs

I decided to tackle an American classic, BBQ ribs.

This all came to be when I was at the store in the meat freezer section. I saw that spare ribs were only $1.50 a pound. This spiked my interest as I could get whole rack for less than ten bucks. I could not help myself and bought two racks.

Now I am stuck with two racks of ribs and no idea how to cook them. I wanted to BBQ them but had no idea how.

The internet came to the rescue and I went to the following site: site is the holy grail for BBQ. I spent hours doing research here.

First I was thinking of buying a smoker. But did not want to spend 200 bucks for a cheap one.

I did have a Webber Kettle. I decided to make a simple two zone fire as show in the below link.

1: Get your charcoal started. I use a chimney starter and one of Webber wax starter cubes.


Fill your chimney to a little more than half full. Wait until the charcoal is slightly grey and the smoke has gone from blue to a clear white smoke. This will take about 10-15 mins. I personally use Royal Oak as it seems to burn longer than Kingsford.


2: Once your coals are hot pour them one side of the BBQ and bank them against the side. The hot coals should be placed directly on top of the unlit ones. Close the lid and adjust the vents. I usually do about ¼ open on the bottom and half open on the top. You will need to play around with this. We are trying to hit around 225F on the cold side.

3: After your Webber has settled to a decent temperature it is time to put on the wood chunks. Yes  chunks not chips. Chips just suck and burn way to fast. Take two fist full size pieces of wood. I use cherry but pick your favorite wood. Simply place the wood chunks directly on to hot charcoal. Wait about ten minutes or so to get that good smoke going.

4: Now it is time to put the ribs on the grill. I dusted mine with Memphis dust recipe link below. Just put it all over the ribs. Do not worry about over seasoning  it. Place both racks on the cool side of the grill. About half way through the cook we will switch the ribs to help them cook evenly.

5: Check on the ribs every 25 mins. Remember you need to switch your ribs at least once.

To figure out when they are ready you will need to do the “bend” test. Basically this means just pick the ribs up with your tongs and see if the top of the ribs start to break away.

6: They are ready to eat. Or if you want BBQ Sauce mop it on the ribs and cook it on the hot side for a few mins to adhere the sauce to the ribs.