Prep Time: 10 minutes
Marinate Time (optional): 1–2 hours
Cook Time: 30–40 minutes
Serves: 6–8
Ingredients
For the Meat:
- 1 whole beef tri-tip roast (2–3 lbs), trimmed
For the Dry Rub:
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika (smoked or sweet)
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil
Grill Setup
- Red oak wood chips or chunks (for smoke flavor)
- Charcoal or gas grill
Instructions
1. Prepare the Rub:
In a small bowl, combine all the dry rub ingredients. Rub olive oil over the tri-tip, then coat thoroughly with the seasoning mix.
2. Optional Marinating:
Wrap the seasoned meat in plastic wrap and refrigerate for 1–2 hours, or overnight for deeper flavor.
3. Prepare the Grill:
Set up your grill for two-zone cooking: high heat on one side (direct) and low heat on the other (indirect). Add red oak wood chips for smoke.
4. Sear the Tri-Tip:
Place the tri-tip over direct heat. Sear each side for 5–7 minutes until well browned.
5. Cook Over Indirect Heat:
Move the tri-tip to the cooler side of the grill. Close the lid and cook for 20–30 minutes, turning occasionally, until the internal temperature reaches:
- 130–135°F for medium-rare
- 140–145°F for medium
6. Rest the Meat:
Remove from the grill and let it rest for 10 minutes under foil to keep the juices in.
7. Slice and Serve:
Cut the roast in half where the grain changes direction, then slice each piece thinly against the grain.
Serving Suggestions
- Grilled garlic bread
- Pinquito or pinto beans
- Fresh tomato salsa or chimichurri
- Coleslaw or green salad
Notes
- Tri-tip tastes best when not overcooked.
- For authentic flavor, red oak wood is traditional.
- Always slice against the grain for tenderness.