This easy Beef Tri-Tip recipe is perfect for any occasion. Whether you make it on a pellet grill, pellet smoker, bbq, or a gas grill, it is extremely juicy and full of flavorful. It has a lot of ingredients in the spice rub mix to give you that great bark on the outside that you are looking for, and is sure to be a crowd pleaser! When I make beef tri-tip, I like to make two of them so I have left overs so that I can make delicious sandwiches, or burritos, with the leftovers. If you just want to make one, you can cut the ingredients in half to cook just one.
Tri-Tip Recipe Ingredients
2 each 2 to 3 Pound Tri-Tip Roasts¼ Cup Coarse Kosher Salt¼ Cup Chili Powder¼ Cup Course Black Pepper ¼ Cup Brown Sugar ¼ Cup Ground Coffee¼ Cup Onion Powder¼ Cup Granulated Garlic ¼ Cup Dried Parsley
Tri-Tip Cooking Instructions
1. If your tri-tip roast has a fat cap on it, score the fat about an inch apart, then turn the roast 90 degrees and score it again, to create a diamond pattern. 2. If your tri-tip wasn’t trimmed, it may need some trimming to take off some of the fat if it has too much, or to shape it nicely. 3. In a small bowl, mix together the spice rub ingredients. 4. Season the meat on all sides and edges with the spice rub, pressing it into the meat. 5. Set your tri-tip roast aside and let it come up to room temparature for about thirty minutes. 6. Preheat your pellet grill, smoker, or bbq to 225 degrees. 7. Place the tri-tip on your grill with the fat side facing up. 8. Place your meat thermometer probe into the side of the meat in the thickest part to get a good reading (if you are using the leave in meat probes, otherwise you can use any meat probe as needed). 9. Smoke for about two hours for medium rare, two and a half hours for medium, and up to three hours for well done. Don’t go by the time estimate, always go by the internal temparature of the meat to determine when your meat is ready to your preferred level of doneness. Rare - 125 Degrees F Medium Rare - 135 Degrees F Medium - 145 Degrees F Medium Well - 150 Degrees F Well Done - 160 Degrees F 10. Take the tri-tip off the grill, and wrap it loosely with aluminum foil to let the meat rest for about fifteen minutes. 11. Slice into thin strips and serve. Shop our selection of top quality meats! About The Author Mike Mendenhall is the the founder of Mendenhall Outdoors. This website is an extension of the Mendenhall family’s lifestyle and passion for the great outdoors. Everything that they learn, and experience, along the way that they find may be valuable to our website visitors is on the site for you to enjoy. We highlight products and services that you might find interesting. We frequently receive free products from manufacturers to test. This does not drive our decision as to whether or not a product is featured or recommended. If you click a link on this page, then go on to make a purchase, we might receive a commission – at no extra cost to you, and does not impact the purchase price of any products that you may purchase. Delicious TriTip Steak!