I don’t own a pellet grill. Have every other charcoal/wood/griddle type of grill out there. But still addicted to every video you put out. Thank you for your content and time to edit.

Done a number of these. I smoke at 225 till internal at 110, remove and let rest for 10 min, to redistribute the juice. Then put on my charcoal grill to char until internal is 125-130, pull and enjoy, no more resting needed. Simple as that. Delicious!

Way better than Tri-Tip.... totally agree.

Such a great result. I'd be tempted to make a tostada with just the fat & a couple of add-ons....

Looking for Guga in the comments

That looks as good as it gets. That would be great on a crusty roll. Another great video. GBO.

When I have done picanha, I score the fat cap about 1/4 inch into the meat and season it - stretching the cuts apart to get the rub into the cracks. It turns out really well. And I wasn't smart enough to seer the top in a cast iron skillet, instead I about caught my $8,500 Lynx grill on fire!! Picanha is such a beautiful cut of meat. Nice work!

My mouth is watering ❤

When I cook it on my gas Weber, it’s crazy good. I cut them into steaks and my favorite cut of beef

I’ve used the same tongs to fry backstrap before and had the hot grease follow that channel right into the palm of my hand.

I cover mine in Sal Grosso rock salt, vacuum-seal it, and then sous vide it at 132 for 4-5 hours. I put it in the freezer for 15 minutes or so while I fire up my grill. I then sear it so it’s a perfect medium-rare all the way through when done. Sous vide is the best way to prepare large cuts of beef for searing.

Who would take a shot at you for your math skills?🤣🤣 As for the doneness, the plus to taking it just a bit higher (by comparison) is that it will be a touch more tender, while still moist, at the temp you did this one.

Is it just me or did you actually slice it against the grain? I do love Picanha and it did look good.

Looks great guys!!

I know ur not a fan of chimmichurry but you really need to try the red chimmichurry recipe from Greg at Ballistic BBQ. It goes great with tri-tip and picanha. Amazing!!!!!

What was so Funny !!

Looks perfect! 👍😊

LMAO off at the wife laughing at you cause you "typically like to use a small one"!!!!!!

I've been smoking whole picanha for years, this isn't new. It wasn't my idea I watch some video of it somewhere, I can't remember the channel. Searing on a skillet works great, I don't do it because the smoke detectors go off every time I do, and it's a race to get them off in time before they summon the fire department.

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How can I get a shirt like the one you are wearing?

Dam those ribs look so good

Not 1 KZbin video says those pecan shell pellets are good besides the sponsored videos. To say using those instead of real wood chunks…. Common man

This foil method is our new favorite way to do it! Even my mother in law who doesnt like smoked food loved it! Thank you!

Yum yum did them ribs come from ingles? 😊

looking good

Boss, those are some kick ass ribs 😋. Well done 👏 I'd eat those puppies standing up in a hammock on a windy day.

Those ribs look capable of producing multi O’s.

If your bbq didn’t come out amazing, it’s not the smoker it’s the cook.

I know you used the small sheet tray but would a 1/2 size foil pan fit on there?

@pelletsandpits I've seen some of your videos. Great job and keep it up. I just started my bbq channel.

i have never given much thought to direct heat pre-cut ribs, but watching the process you're demonstrating is making me rethink it. Neal, I'm with you, because I like vinegar forward sauces too. And something else, I have not tried hot honey, but it sure does seem to be the latest super popular addition to a lot of recipes. So I guess I'll need to get some. In regard to your reaction... Yeah, I don't doubt it one bit! Amazing end result. Send me your home address because I need to come over and have ya'll feed me!! The paper plates and microwave Amy mastered got my attention :) Love you two :) !!!

Now thems some good lookin' ribs Neal! - And quick! - Cheers!

Love the pellets on a charcoal grill! Great idea!

The Weber Summit Charcoal Kamado is the most underrated cooker in bbq.

Why are these all over the tubes these days? Anyone who is anyone has been pumping these out...

Those ribs look awesome! That char at the end does it for me👍😊

Looks good Neal...

Can you use baby back ribs also what if you were to smoke them first then put them on high heat and sere them and placed them in a foil pan to finish them up .......

Great looking ribs and a fantastic recipe Neal and Amy. She sure enjoyed those ribs even though she doesn't like them??? Thanks for sharing the quick method for enjoying ribs. Stay safe and keep up the great videos. Fred.

Great test! Interesting the grills had a huge difference in smoke flavor I'm 5 years into my pitboss and looking at upgrading in the next couple years I'll keep this in mind. Btw that Watch is sweet where do I find one!?

Wow ! Awesome cook

3 “mmmm’s” oh themamy “mmmm scale”. A respectable score.

I literally just did baby back party ribs on my pit boss vertical smoker. One rack was SALT AND PEPPER. Other 2 were sweet rub. And some bbq sauce. Delicious. But yours looks better then mine 🤣🤣

🔥🍽️

These look delicious

Use my old Treager smoker 4 times a week; got a long wait on my Lonestar, but you have inspired me to fire the old Green Egg up. That technique looks awesome.

Killer job on those ribs Neal!🔥🔥Phenomenal cook brother. Cheers 🍺

Riblicious!! 😋

I think Matt from Meat Church just did these. They look delicious