Replies to This Discussion

Permalink Reply by Larry Dorrough on May 15, 2009 at 1:35am

Don't smoke the tri-tip. Tri-tip has a delicate flavor, you smoke it, that's all you'll taste. Now the next question is, does the smoker/grill use indirect or direct heat? What type of Pork ribs?

There are many varieties of ribs. Most ribs are bone-in, with the exception of country and western style ribs. Varieties of pork ribs include Spareribs, Baby Back Ribs, Country Style Ribs, St. Louis Ribs and Western Ribs.

Country or western style ribs are shoulder cuts which naturally contain more fat than ribs cut from a pork loin. Pork back ribs (or "baby back") are the most tender of all the rib varieties because they come from the pork loin.

If you're doing St. Louis Style or Pork Back Ribs, the prefered method is "low and slow." In most cases you'll want to cook with indirect heat, 4-6 hours. Try that with a Tri-Tip and you'll have beef jerkey. If you do want to smoke the tri-tip, give it about 1/2 an hour then finish over direct heat.

Permalink Reply by David Tinsch on May 15, 2009 at 2:18pm

Larry, I cut meat for 5 yrs. during high school and college and don't remember hearing the term tri-tip! Does it or can it go by another name? Just curious.

Thanks

Larry Dorrough said:

Don't smoke the tri-tip. Tri-tip has a delicate flavor, you smoke it, that's all you'll taste. Now the next question is, does the smoker/grill use indirect or direct heat? What type of Pork ribs?
There are many varieties of ribs. Most ribs are bone-in, with the exception of country and western style ribs. Varieties of pork ribs include Spareribs, Baby Back Ribs, Country Style Ribs, St. Louis Ribs and Western Ribs.
Country or western style ribs are shoulder cuts which naturally contain more fat than ribs cut from a pork loin. Pork back ribs (or "baby back") are the most tender of all the rib varieties because they come from the pork loin.

If you're doing St. Louis Style or Pork Back Ribs, the prefered method is "low and slow." In most cases you'll want to cook with indirect heat, 4-6 hours. Try that with a Tri-Tip and you'll have beef jerkey. If you do want to smoke the tri-tip, give it about 1/2 an hour then finish over direct heat.

Permalink Reply by Michael Tibbs on May 20, 2009 at 9:50am

David,

The tri-tip comes off the round, its a good peice of meat and can be grilled. If grilling shoot for the medium rare side, anything more then that and it turns out like a shoe.

Permalink Reply by Steve Cooprider on May 26, 2009 at 10:40pm

Fidel,

I admire your wanting to start out with ribs, but I would go for something else and work your way up. Maybe it's just me but I wanted to try a lot of stuff and get to know my smoker/grill before I put some ribs on. I did fish, seafood, chicken, and pork shoulder. It's important to know what your smoker will do, and how hot it gets.

Just my $.02 worth.

Permalink Reply by Jeremy Flynn on May 29, 2009 at 1:44am

Make sure your thermometer is correct. If not, you will have major issues. As a back up you can use a standard meat thermometer with a clip placed in the smoke stack (make sure the prob is not touching any metal. That reading will be slightly higher them the location of the meat. Everything is about temp and consistency of temp.

Permalink Reply by JRuloph on May 30, 2009 at 12:11am

i have a very easy step by step recipe that i hand out when i teach backyard bbq class in nor cal. if you want it, please let me know. it will work on a smoker or a gasser!

Permalink Reply by Carol L. Smalley on July 20, 2009 at 8:55am

Don't know about anyone else, but I'd love to have your recipe and any instructions for beginners. I suspect a lot of others would, too.

Permalink Reply by Ed "Smokey" Brainard on July 20, 2009 at 6:30pm

You will probably find, that cooking on a gas grill just doesn't make it. You have to cook on either wood, charcoal, or both to get that great flavor. I have a gas grill and I hate the thing. One day at Lowe's I saw a stainless steel box with holes inthe top of it. I put my mesquite and hickory chips in it, filled it with water and let the chips soak. When I was ready to light the gas grill, I put the box inbetween the burners..it fit there just right. The wood chips gave the ribs """"some"""" flavor, but it's still not the same as on charcoal or straight wood. Hey, experiment. it's fun. You get to eat the results. No one can tell you that you're doing the right thing OR the wrong thing. it's up to you. Hey, this is America. If a person likes gas grill cooking, that's their choice....as for me, I like charcoal or wood.

Permalink Reply by Mike Cline on August 6, 2009 at 11:34am

I hate to copy/paste/spam posts..but i just posted on another question that might help you as well.. so here you go :)

First off some history.. I've been bbqing for about 6 years and almost all on a gas grill. I love my gas grill and have learned to get my ribs "just right" for my preferences. last Christmas my dad bought the Brinkmann Gourmet Electric Smoker (http://www.electricsmokerpro.com/v/vspfiles/photos/810-7080-K-2T.jpg) on sale for $40. It sat in my garage for a long time, still in the box. a few weeks ago was his birthday, so I decided to try out the smoker he gave me (I chose a 9 pound pork shoulder/butt). I must have looked online for 3 or 4 hours looking for tips and tricks for "this smoker" and other electric smokers. There are a lot of conflicting ideas out there to what's "best" so I'm just going to tell you what worked for me my first time. I turned the smoker on for about an hour before i did anything... while it was warming up, I soaked my apple chips (also for about an hour). First I tried just putting the wood chips around the electric element and the sides of the smoker.. after about 40 minutes, that wasn't producing any smoke at all; then i tried putting the chips directly on the element... That made TONS of smoke, but the chips were ash in under 20 minutes. :( then i tried an aluminum pie plate with a few holes poked in the bottom sitting right on the burner and filled that with chips. That worked pretty good. I think next time I'll try wood chunks instead though.

ps. In case you were wondering... I smoked the pork overnight for 9 hours, the put it in the oven (at 200º) for 4 hours uncovered in a shallow dish with the drippings then wrapped it in foil for another hour in the oven. When i finally took it out of the oven, it was just falling apart. Delicious. :) I hope this helps someone!!

Permalink Reply by Jerry Botkin on January 9, 2010 at 3:02am

Fidel...I have been in your shoes...I use to grill with gas all the time but I have found that grilling with charcoal is much better...outside of steaks and hot dogs, I cook everything indirect....for the ribs, this is what I do....I use Kingsford Hickory charcoal along with fresh apple branches....I soak the branches for about 2 hours in water....I make a mixture of white vinegar and soy sauce ( 50 -50 ) and dip the ribs in the mixture and place into a pan suitable to place on the grill....cover tightly with foil and place on the grill keeping the heat at 325 - 350 degrees for about 3 hours..then, raise the foil to see if the marrow is coming out of the end of the bones...if so, it is fully cooked....then remove from the pan and place on the grill racks, still indirect, and add your favorite sauce....I buy off of the shelf and add vinegar ( Carolina style ) to taste on both side for about 30 minutes........this works for me...it's simple and the great taste falls off the bone...

Permalink Reply by Kevin Tobolka on January 17, 2010 at 4:03pm

Slow smoke with Pecan wood at 225 for no less than 4 hours. Finish on the gas grill with sauce baisting.

Permalink Reply by Walter Brooker on February 19, 2010 at 8:29pm

I have always done ribs at home at in comps using the 321 method that means it takes me 6 hrs to do the St. Louis cut spare ribs , they come out great every time. I do foil for the 3 hour period and I pour apple juice under the ribs , and have started puting a mix of Honey and apple perserves on top, I usually sauce the last hour after removing from the foil. I keep the temp around 225 -245. WSMS are my perfered smoker of choice , but my dream smoker is a Lang reverse flow pit.