Tri Tip and Short Rib Plate

 

Nothing beats Texas barbecue! In this recipe we dive into the full spread: cowboy beans, smoked beef, and picked onions. Our American Wagyu Tri Tip is a triangle shaped muscle that sits right at the juncture of the sirloin, round, and flank cut. It is great for smoking, especially alongside our bone inn short rib aka the “Dino” rib. Why cook one when you can have both? Now let’s dive in!

 
 
 
 
 
 

Season Beef

Seasoning the beef is very important to do ahead of time. This is to help keep the meat juicy and tender internally. Four hours prior to cooking, you should season both the tri tip and short rib. For the short rib, we used mustard as a binder. Place back in fridge until an hour before cooking. Both the tri tip and short rib will be cooked in the smoker at a temperature of 225°. The tri tip is best served medium rare, while the short rib needs to cook longer for the fat to render and become as tender as possible.

 
 
 

Roast or Grill

The tri tip is best served medium rare and will cook must faster than the short rib. The short rib, like a brisket, takes more time because of the fat content and higher marbling. Cooking it low and slow will give you better results on tenderness and flavor. See recipe instructions below for cooking times.

 
 
 

Cowboy Beans

These cowboy beans are the perfect hearty side for a beef barbecue plate. To make them even better, we made this recipe with our beef bacon. This dish is very simple to make. First, cook the bacon and then add the onions and garlic and cook until fragrant. Add all the spices and liquids and bring to a boil. Once the pot is boiling, add the pinto beans (need to already be soaked overnight) and cook for 1.5 hours.

 
 
 

Slice and Plate

After letting meat rest, it’s time to plate. We decided to use a metal pan with brown kraft paper for a true barbecue plate aesthetic! Feel free to arrange however you’d like. Enjoy!

 
Smoked Tri Tip and Short Rib Plate

Smoked Tri Tip and Short Rib Plate

Ingredients

Cowboy Beans
  • 1 lb dry pinto beans soaked overnight
  • 2 slices beef bacon
  • 1 onion diced
  • 3 gloves garlic crushed
  • 1 tbsp tomato bouillon
  • 2 tbsp TN dry rub
  • 2 c beef stock
  • 3 c water
  • salt to taste
Garam Masala Pickled Onions
  • 1.5 c rice wine vinegar
  • 1.5 c water
  • 1 tsp black peppercorns
  • 1 tsp coriander
  • 1 bay leaf
  • 1 piece lemon zested
  • 1 tbsp garam masala
  • .25 tsp turmeric 
  • 1 tbsp salt
  • 1.5 c sugar 
  • 2 onions sliced thin
Tennessee Dry Rub
  • 1 oz salt
  • 1 oz black pepper
  • 1 oz brown sugar
  • 1 oz paprika
  • 1 oz Cayenne pepper
  • 1.5 oz onion powder
  • 11/2 oz garlic powder

Instructions

Smoked Tri Tip
  1. Rub your  Tri Tip with our BHF smoked umami salt 4 hours prior to cooking
  2. Remove from fridge 1 hour prior to smoking and let come to room temperature. Re season if needed.
  3. Place on smoker at 225° for 2 hours or until the internal temperature has reached 135°
  4. Take off smoker and wrap in foil airtight. Rest for 30 minutes
  5. While resting, turn the heat up to searing temperature
  6. Remove from foil and sear both sides 1-2 minutes per side
  7. Wrap in foil and rest for 30 more minutes in your oven (turned off)
  8. Slice against the grain
Smoked Short Rib
  1. 4 hours prior cooking, generously season with salt and refrigerate. 
  2. Remove 30-45 minutes before cooking and let come to room temperature
  3. Season with preferred dry rub or seasoning
  4. Place in smoker at 225° on the middle rack
  5. When the internal temperature reaches 165°, wrap beef in either butcher’s paper or aluminum foil
  6. Place back in smoker until the internal temperature reaches 205°
  7. Remove from smoker and rest for 1.5 hours wrapped
Cowboy Beans
  1. Add bacon to cast iron pot, cook until rendered then add onion and garlic
  2. Cook until fragrant then add spices
  3. Add all liquids and the tomato bouillon 
  4. Bring to a simmer and add the beans
  5. Cook on low/med heat for 1.5 hours or until the beans are soft
Pickled Onions
  1. In a sauce pan, add all the ingredients except the onion and bring to a boil for 1 minute
  2. Turn the heat off and let sit for 5 minutes
  3. Then pour over the sliced onions and cover
  4. Place in the fridge until chilled
 
 
Rachael HolmanComment