re: Ribs: Too Much Work for Too Little Reward

I smoked a 6.5 lb. Sirloin Tip last Saturday in my MES 30. Picked it up on Thursday at noon and had it rubbed by the butcher, put it in refrigerator until I got home from work and applied another dose of Buddy's Butt Rub, mustard and Montreal seasoning.

It had about 30 hrs. of refrigerator time to pull in all the spices.

Saturday morning I stuck it in the smoker for 6.5 hrs. at 235* to a core temp of 140*. Double wrapped it in tin foil and into the cooler wrapped in towels for the rest, for 1.5 hrs.

It was medium rare, tender and one of the best I've ever tasted. It was also my first shot at smoking a roast.

I was worried it might be a little dry and tough due to the higher heat and fast smoke but it turned out just fine.