Pork Ribs And Brisket Or Tri Tip Recipe

Mix rub

Combine paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, cumin, chili powder, mustard powder and cayenne in a bowl. Whisk thoroughly until uniform. This makes enough rub for both the ribs and the beef; reserve about one-third for the beef and the remainder for the ribs.

Prepare ribs

Remove membrane from the bone side of the ribs: slide a butter knife under the thin silver skin, lift and use a paper towel to pull it off. Pat ribs dry with paper towels.

Apply binder and rub

Lightly coat both sides of the ribs with yellow mustard (this acts as a binder but won't add pronounced mustard flavor). Generously apply the prepared rub to both sides, pressing it into the meat. Use about two-thirds of the total rub for the ribs (roughly 1/3 cup). Let rest for 30 minutes at room temperature or refrigerate up to overnight (covered).

Smoke or oven-roast (low and slow)

Preheat your smoker or oven to 225°F (107°C). If using a smoker, use a mild fruit wood like apple or cherry or classic hickory. Place ribs bone-side down on the grate. Maintain 225°F and smoke for about 2.5–3 hours, spritzing every 45–60 minutes with apple juice mixed with apple cider vinegar in a spray bottle to keep the surface moist and develop a good bark.

Wrap (the Texas Crutch)

When the ribs reach an internal temperature around 165–170°F or the bark is set but they're stalling (usually after 2.5–3 hours), wrap each rack tightly in aluminum foil: add 1 tablespoon butter and 1 tablespoon honey or brown sugar per rack inside the foil for tenderness and a touch of sweetness. Return to the smoker/oven, bone-side down, and continue cooking for another 60–90 minutes until ribs are tender (probe with a toothpick — it should slide between bones with little resistance).

Unwrap and finish

Carefully unwrap the ribs and place back on the smoker or under a hot grill or oven at 300°F (149°C) for 10–15 minutes to firm the bark. If using finishing sauce, brush a light coat of warmed BBQ sauce and return 5 minutes to set the glaze.

Rest and slice

Rest ribs for 10–15 minutes tented loosely with foil. Slice between bones into individual portions before serving.

Trim and season

If using brisket, trim excess fat leaving about 1/4 inch layer for flavor. For tri tip, trim silverskin and any large hard fat pockets. Pat the meat dry. Rub the beef lightly with olive oil, then season with 1/3 of the prepared dry rub (or simply use coarse salt and pepper for a more classic beef crust): evenly coat all sides. Rub in minced garlic and, if using, Worcestershire sauce. Let meat sit at room temperature 30–60 minutes before cooking (or refrigerate overnight for deeper flavor).

Smoke or roast

Preheat smoker or oven to 225–250°F (107–121°C). For brisket, place fat-side up on the grate; for tri tip, place with the fat cap or muscle seam up. Smoke until the internal temperature reaches about 155–160°F for tri tip (will later be brought to 130–135°F for medium-rare) or 195–205°F for brisket depending on desired tenderness. Approximate times: tri tip 1.5–2.5 hours; brisket 1–1.25 hours per pound — monitor with a probe thermometer.

Wrap (optional for brisket)

If brisket stalls at ~150–160°F and you want to speed through the stall while retaining moisture, wrap tightly in butcher paper or foil (the 'Texas crutch') and return to the smoker. This can shorten time and produce a more tender result. For tri tip, wrapping is usually unnecessary.

Rest and finish

When tri tip reaches desired final temp (130–135°F for medium-rare) or brisket reaches desired tenderness (probe like butter at 195–205°F), remove from heat. Tent loosely with foil and rest: tri tip 15–20 minutes; brisket 1–2 hours in a cooler wrapped in towels for even carryover and tenderizing. For tri tip, after resting, finish on a very hot grill or cast-iron skillet 1–2 minutes per side to develop a seared crust before slicing.

Slice and serve

Slice brisket against the grain into thin slices. For tri tip, locate the grain lines and slice across the grain at a 45° angle into 1/4-inch slices. Serve with reserved finishing sauce or extra BBQ sauce on the side.

Warm the BBQ sauce in a small saucepan over low heat, stir in apple cider vinegar and hot sauce to taste. Brush lightly on ribs during last 5 minutes of finishing step or serve on the side for the beef.