The Prime Rib (and other beef) Thread

[Northwestcoug]

I've said it over and over, but tri-tip is my favorite meal. And I love it many different types of meals. Right off the grill, the next day in a sandwich or tacos or chili etc. Tri-tip is awesome.

I am not a student of your posts

But I'm ready make it again!

[Moliere]

In the (and other beef) category, anyone doing tri-tip? Mrs. NWC brought one home and I looked for a recipe. Found a reverse sear one that said to rub it with only salt and pepper. Smoked it until it hit 130, then on the grill 4 minutes each side. Had it with chimichurri sauce, and it was very delicious. But the best part was hoagie sandwiches after. Warmed up the sliced meat with smoked gouda on top in the skillet, carmelized some onions, and man that was one of the better sandwiches I've had.

Sorry no pics.

Sounds delish!

I did tri tip a couple years ago for the Super Bowl. It was very good and super easy. I’d do it more but you have to ask the butcher since they rarely have it sitting out in Texas.

[Donuthole]

Sounds delish!

I did tri tip a couple years ago for the Super Bowl. It was very good and super easy. I’d do it more but you have to ask the butcher since they rarely have it sitting out in Texas.

Here, Costco almost always has Tri-Tip (choice and prime) packaged and sitting out. Not so in Tejas?

[Art Vandelay]

Here, Costco almost always has Tri-Tip (choice and prime) packaged and sitting out. Not so in Tejas?

Whatever Costco uses for the Tri seasoning is my favorite. We eat it a couple times a month. It makes amazing tacos if my son ever leaves any leftovers. As DH knows, my middle child put away some beef.

[Pelado]

Here, Costco almost always has Tri-Tip (choice and prime) packaged and sitting out. Not so in Tejas?

True. I used to get the cryovac package of 10-ish TT roasts pretty often. They tend to be a bit less trimmed and about $1.50 per pound less expensive. After getting them home, I'd divide them up so each roast would get its own vacuum-sealed freezer bag. They are pretty easy to smoke, as well.

Lately, beef in general has been so expensive that I have bought very little of it. Pretty much just ground beef here and there.

[Northwestcoug]

Other than Costco seasoned, anyone have a preferred rub for tri-tip?

[smokymountainrain]

Other than Costco seasoned, anyone have a preferred rub for tri-tip?

yes. spade L ranch

[BigFatMeanie]

In the (and other beef) category, anyone doing tri-tip? Mrs. NWC brought one home and I looked for a recipe. Found a reverse sear one that said to rub it with only salt and pepper. Smoked it until it hit 130, then on the grill 4 minutes each side. Had it with chimichurri sauce, and it was very delicious. But the best part was hoagie sandwiches after. Warmed up the sliced meat with smoked gouda on top in the skillet, carmelized some onions, and man that was one of the better sandwiches I've had.

Sorry no pics.

That's the basic Trager recipe, which I do regularly. I've recently started pulling it at 125 instead of 130 and I like that better. Pulling at 130 then 4 minutes each side tends to make it a little overdone for me.

[Northwestcoug]

That's the basic Trager recipe, which I do regularly. I've recently started pulling it at 125 instead of 130 and I like that better. Pulling at 130 then 4 minutes each side tends to make it a little overdone for me.

Yep. There was a user review that suggested to take it off at 125 like you said. This was my first time and one of our guests was a young kid, so I figured she'd eat medium more than medium rare, so I stuck with 130. Next time I'll take off at 125.

[Moliere]

Here, Costco almost always has Tri-Tip (choice and prime) packaged and sitting out. Not so in Tejas?

It’s been probably ten years since I’ve been in a Costco. HEB is a mile from my house

[Green Monstah]

Other than Costco seasoned, anyone have a preferred rub for tri-tip?

I’ve been using Kinder’s the Blend for almost everything.

[Non Sequitur]

Other than Costco seasoned, anyone have a preferred rub for tri-tip?

I've been using a recipe I found from John Lewis of La Barbeque in Austin:

• 8 parts course black pepper
• 3 parts Lawry's seasoned salt
• 3 parts kosher salt
• 1 part granulated garlic

It beats most of the other internet concoctions I've experimented with so far.

[Northwestcoug]

I've been using a recipe I found from John Lewis of La Barbeque in Austin:

• 8 parts course black pepper
• 3 parts Lawry's seasoned salt
• 3 parts kosher salt
• 1 part granulated garlic

It beats most of the other internet concoctions I've experimented with so far.

Ooh, sounds spicy!

[Northwestcoug]

I've been using a recipe I found from John Lewis of La Barbeque in Austin:

• 8 parts course black pepper
• 3 parts Lawry's seasoned salt
• 3 parts kosher salt
• 1 part granulated garlic

It beats most of the other internet concoctions I've experimented with so far.

Did a second round of tri-tip. One was just a salt-pepper rub, the other your recipe. By a vote of 3-1, yours won.

That's the basic Trager recipe, which I do regularly. I've recently started pulling it at 125 instead of 130 and I like that better. Pulling at 130 then 4 minutes each side tends to make it a little overdone for me.

Pulled both of them at 125. I liked it better than pulling at 130.