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  • Ramey's Tri-Tip & Spares

    This past week I had to travel to the Imperial Valley, CA for work. While I was out there I heard a rumor that a local place in Brawley had “The Worlds Best Carne Asada”. What a bold statement! So I asked if it was just Carne Asada they recommended, and the response was “Tri-tip, they have the best”. This was also a bold statment considering the amount of tri-tip sold in Southern CA and Western AZ. So we hopped in the truck and drove towards Brawley, CA to a little meat market called “Ramey’s Meats”. It was very small and rustic looking building. So we walked in and ordered 7 Tri-tips (3 marinaded, 4 regular). It was a cool little place that looked like it was the exact same as the day they opened. They had a guy sitting behind a desk just left of the door, and the butchers area to the right.



    The lobby has enough room for about 4 people to stand uncomfortably. Their meat comes from Brandt Farms who raise their cattle on strictly grass. Here is a link to some reviews of their meat. After I read a few reviews of Ramey’s, I instantly regretted not picking up some Carne Asada…next time I guess. I left the marinaded tri-tip in my fridge and decided to cook it up with a couple racks of ribs on Sunday.

    My supermarket had a pork sale this week. Buy one get one free! Sounds great right? Or is it just that they double the price of pork for a week….


    2 Racks of Spareribs…$23


    Trimmed up


    My leftovers from the trimmings, soon to be in a pot of beans


    Rubbed with a little maple syrup, and mustard, then a liberal dose of my rub


    Rack #2..same treatment


    Here they are after about 2 hours on the drum. No spritzing


    After the ribs were on for about 3 hours, I threw on the Tri-tip


    Whipped up a batch of a modified Jeff’s sauce


    After about an hour and a half on the smoker, I put the tri-tip on a hot gril for a little searing


    Unfoiled the ribs after 1.5 hours. Got a little too much pullback, but the texture was still great. Brushed with a single coat of the sauce for appearance
    Last edited by ThunderDome; 03-21-2011, 04:48 PM.

  • #2
    Pt 2


    Let the Tri-tip hit 140 on the grill, and tented in foil for a little while


    Here she is…My marinaded Tri-tip. Look at the quality of the meat


    Smoke ring close-up


    So good. My best yet


    Here it is just before we rang the dinner bell


    Close-up of the sliced ribs


    My plate. My wife made pasta salad


    Ribz


    Tri-Tip

    The fam seemed to enjoy it. I highly recommend Ramey’s for tri-tip. The quality was fantastic, and the marinade was awesome

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    • #3
      How come my ribs never look like that?

      Very nice job my friend.
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      • #4
        Simply Awesome TD
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        • #5
          Been way too long since I have done any ribs. Those look damn good and really meaty
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          • #6
            I just ate supper, and that made me hungry again!!


            Drinks well with others



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            • #7
              Nice job TD, on everything. Tri-tip is a great piece of meat if you can find it, and here in Jersey it's a rare breed. Trader Joe's carry it but it's pre-packaged and blah. I have a neighborhood butcher who got me some and it blew me away. Nice post!
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              • #8
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                • #9
                  looks great TD!
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                  it's all good my friend..........

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                  • #10
                    Man, that IS a nice 'tip allright... and on the ribs... yeah, Kroger does that... "one for free" stuff. It's not much of a deal typically, but they are OK ribs. I'll usually get more trim off 'em than that tho. But then again, I save the fat too...it's usually sausage fodder.

                    Jeez...what's it take to get a tri-tip west of the Rockies???
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                    • #11
                      looks like a feast to me.
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                      • #12
                        Originally posted by Fire it up View Post
                        Been way too long since I have done any ribs. Those look damn good and really meaty
                        Diddo that... and tri-tip! Very nice job on both, TD

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                        • #13
                          Looks great. I love the pics along the way.
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                          • #14
                            Originally posted by Richtee View Post
                            Jeez...what's it take to get a tri-tip west of the Rockies???
                            thinkin you mean east eh... Rich a cupla years ago they were rare find here in MN too, at least in my area... now they are a stock item if you want them. even have pans of marinated ones in the meat showcase in addition to the cyro'd ones so they must move a bunch of them. and i aint that far west from you... looks like they just havent found there way across lake michigan yet...
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                            • #15
                              Hell yeah, that's some good looking grub.

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