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I've been saying for years that Tri-Tip is the tastiest meat on the cow. I'm spoiled because there is a reasonable Indonesian Wagyu supplier. I prefer 5-7 marbling wagyu.. It's to die for. I use coffee smoke during the first part of the reverse sear, take it to 130 and let it dissipate it's heat before blasting it for color and crust. Sometimes I put it in the refrigerator overnight, then grill it cold so I can get a great crust without overcooking it or getting a well-done outside layer. After I get the color and crust I want I warm it slowly indirect to eating temp..

Okay, second try with a different browser....

BARDSLJR The baby back rack in the pic looks delicious.... I'm off to the store for a rack of ribs Steve

Thanks for the explanation I tried to cook baby backs, never could get them juicy. I gave up and now all I do are Spare ribs w/ the flaps or St Louis. More fat, super juicy.

3-2-1 is for St. Louis ribs, 3 hours uncovered, bone down, 2 hours wrapped, and then 1 hour uncovered to finish, all at 225. Baby backs are 2-2-1. I despise this method, people think it’s a magic formula for all things bbq, yet dont even understand the formula. I’ve read so many times. “I did the 3-2-1 method but…”. They dont cook at 225, they do baby backs, i even saw a person do a brisket this way. Formulas dont work because every cook is different, every individual protein is different, and in this case, it’s specific to a particular type of rib. I strongly suggest that if you have a way of cooking ribs that you like, keep doing it. Sent from my iPad using Tapatalk

One came off the grill having rubbed it up with Watkins Mesquite rub and a slight char for optics. To tell you the truth after having choice many more times than Prime I find no greater difference other than the prime was much moister. Taste was on par but not significantly so that it was measurably better than choice, it could have been just this particlar piece but I've had so many other choice pieces that were very good that I see no reason to abandon the standard. I didn't prepare it or cook it any differently, however I noticed as you might in a prime brisket is that the meat can be more forgiving because it holds moisture better. You can achieve the same results with choice, you just have a shorter window. So I find it juicier but not any tastier, and with this in mind at least for this grade of meat as a Tri tip I'll have no worries holding pat with choice.

Hi everyone, After drooling over the KK's for more 10 years my wife has bought me a 32BB for my 50th birthday. The delivery process to Sydney was pretty straight forward and unpacking a breeze thanks to all the information online. After cooking 6 out of the last 7 meals since I unpacked it last week I am amazed how awesome the KK is. My wife is loving it because I always want to cook. So far I have cooked Sausage and onions (first cook to thank those who helped lift it up the stairs), chicken and veg, pulled pork (I have still to master temp control), beef fajitas, Steak with baked potatos and honey carrots, pizzas last night (need to fill the basket next time). I need to track down a rotisserie motor that fits the bracket and then I'll be doing some charcoal chicken. A big thank you to everyone on this forum, reading about all your cooks has made the move to KK better than I could have hoped.