Toby Keil
Executive Chef
I haven't posted or smoked in a long time so here's my latest. A customer of mine owns a BBQ joint so I asked him if he could get me some decent beef ribs (the ones from the local grocery suck) and a few tri-tips, he said sure what ever you need. For $25.00 he got me a killer rack of (beefy) ribs and two huge tri-tips. They left the fat cap on the tri-tips for me and removed the silver skin so the fat can render through while cooking, what was left of the fat cap I cut off.. The ribs were seasoned with a rub I made and the tri-tips I rubbed lightly with Pappy's and salt and pepper. The ribs were devoured and I'll slice the tri-tip thin and use for sammy's later. Below are the pics.
Ribs rubbed and ready for the smoker.
Tri-Tips ready.
Beef ribs done
Ribs rubbed and ready for the smoker.
Tri-Tips ready.
Beef ribs done