How to use a Chimney Starter to light the coals on a Barbecue.
2 (3-pound) tri-tip roasts
Basting Sauce, recipe follows
Seasoning Salt Mixture, recipe follows
Heat a grill to low.
Coat both sides of the tri-tips with half of the seasoning mixture, rubbing it in as you would a dry rub. Let rest for 30 minutes at room temperature. Place the tri-tips over a low temperature fire, 1 with fat side up, and the other with fat side down. Turn as the first side gets crispy, approximately 6 to 8 minutes. Be careful of flare-ups, as the dripping fat will fuel the fire. Turn the tri-tips before the heat pushes juices out the top, and continue to turn using this timing method throughout the cooking process. After turning, baste with sauce and season lightly, 4 times per side. Continue turning until the tri-tips are cooked to your liking. Remove from fire and let rest for 10 minutes before cutting into 1/2-inch slices against the grain.
2 teaspoons freshly ground black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
1 teaspoon onion powder
4 tablespoons granulated garlic
6 tablespoons salt
Mix together all ingredients in a small bowl.
1/2 cup red wine vinegar
1/2 cup garlic-infused vegetable oil
Whisk together vinegar and oil in a small bowl.
- 3 to 4 pounds beef back ribs (about 8 ribs)
- 1/2 cup ketchup
- 1/2 cup honey
- 1 4 ounce can green chilies, diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon cayenne
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dry mustard
Trim excess fat from beef ribs. Combine salt, pepper and cayenne. Rub over the ribs. Preheat grill and prepare for indirect grilling with a drip pan. Place ribs on grill over drip pan and close the lid. Cook for about 3 to 3 1/2 hours over a medium low, indirect heat (try to keep the temperature under 265 degrees F.).
To prepare sauce combine onion, honey, ketchup, chili peppers, garlic and mustard in a sauce pan. Heat over a low temperature, stirring until even and warm. When the ribs are nearly finished begin brushing the sauce on them until you get a thick coating.
Recipe by Derrick Riches of About.com