smoked St. Louis style ribs

the local supermarket had a BOGO sale on ribs. So I got some,who wouldn’t?! I decided to smoke them in my lil $20 dollar garage sale grill.

Pretty simple really. just make sure you take the membrane off the bk side and use whatever rub you want and smoke away. I used Pappy’s and some garlic powder and later slathered with some BBQ sauce.

They smoked for about 4 hours at 225-250 and turned out great.

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all seasoned up

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coals ready

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all set to go

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Let’s eat!!

 

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Smoked Pork Sirloin to Die for…

Tonight I smoked a Pork Sirloin purchased from Costco. It was Fabulous… and quite easy..

I seasoned the roast with salt, garlic and bacon salt. I did not have bacon to wrap it with.

I used apple wood chips soaked a good 45 minutes for the flavor. It was cooked at 250 for about 3.5 hours until  internal temperature reached 150 degrees.

Nothing fancy but OMG it was good.

It was served with mashers and a cup of apple sauce… Brady bunch anyone….?I let it sit for 30 minutes and sliced it with my electric slicer .. thick for dinner and thinner for sandwiches later.

Smoked Tri-Tip

I found a small (18″ across) grill/smoker at a garage sale over the past weekend… so what better to do than try it out…Right? It was my first attempt.

It turned out really good. The better half beat me to blogging about it.

Here is what I did…

Tri-Tip let set to get to room temperature and a liberal amount of Pappy’s was applied.

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I set about two dozen briquettes on the rack on bottom of grill. Let them ash over and put a foil packet of wood chips (Mesquite) on the upper grilling rack directly above the charcoal. I added another wet packets directly onto the coals later.

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The Tri-Tip was placed on the opposite side of the grill when the temperature got to 250 degrees and the wood chips were smoking. I cooked the Tri-Tip for about 90 minutes.. should have done a full 2 hours.. but I like mine rare.. this was a bit too rare but still great tasting. Let the roast sit at least 20 minutes after taking it off grill. Just cover with foil.

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Just make sure you keep temp low 225-240, inside the smoker,is what I have read. An oven proof thermometer that I use for my dutch oven was used.

Slice thinly across the grain and ENJOY!!

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