| Level: | Intermediate |
| Total: | 2 hr 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons fresh coarsely ground black pepper
- 2 tablespoons coarse rock salt
- 2 tablespoons coriander seeds
- 2 teaspoons mustard seeds
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 2 teaspoons granulated garlic powder
- 2 teaspoons granulated onion powder
- One 3- to 4-pound tri-tip roast
- Store-bought BBQ sauce, for serving
Instructions
- Combine the pepper, salt, coriander seeds and mustard seeds in a mortar and pestle and grind until coarsely ground. Stir together with the brown sugar, paprika, garlic powder and onion powder. Pat dry the roast with paper towels and evenly coat with the spice rub, making sure to get the sides as well. Put on a rimmed baking sheet, cover and let sit in the refrigerator for at least 30 minutes, ideally overnight.
- Heat a grill for indirect cooking to 225 to 250 degrees F. While the grill is heating, prepare a smoker box with hickory or mesquite wood chips. When the wood chips start to smoke, put the box on the back of the grill over direct heat.
- Put the tri-trip on the indirect heat side of the grill, leaving the dampers of the grill open. If your grill doesn’t have a damper, leave a gap in the lid to let the air in but not let the smoke out. Using a probe thermometer, bring the meat to 130 degrees F, about 1 hour and 15 minutes.
- Let the meat rest 10 to 15 minutes, then slice against the grain and enjoy with BBQ sauce alongside.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 734 |
| Total Fat | 38 g |
| Saturated Fat | 14 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 82 g |
| Cholesterol | 264 mg |
| Sodium | 969 mg |
Reviews
Smoked to 165 and crutched it. Cooked on 260. After crutch, moved it to 300 and pulled at 203. Nailed it
Followed the recipe, watched the show and the video – love the rub, but the cut was chewy (and it was medium rare) just not tender at all. So, will try that rub on a different piece of meat.
My husband said it was the best beef he ever had! So tender and juicy and an unbelievable rub!! Can’t wait to make it again!
Joanne from NJ
I’m from California, now living in Illinois, grew up on tri-tip. Finally found out here and tried your recipe.OMG, soooooooo tender and juicy. Only tho g to commit on would it took 2 hours to cook for a 3.14 lb meat, but soooooooo worth it
Great flavor, meat came out tender and juicy.
The rub was really good and made this meat very flavorful. Would recommend.
Such a good rub recipe!! It was a hit and I see us using this recipe weekly from here on out. I do think there’s a bit too much salt in it, but I am also a little more sensitive to salt so that’s probably just me. Highly recommend if you want to try a new rub!!
Ok. I bought the smoker Jeff previewed and we made this recipe. OMGoodness! WOW!!!! Love this so much. We are making it almost every weekend. THANK YOU! Best recipe for Tri-Tip!!
We have been using the hexagon smoker Jeff previewed today for awhile!! It’s an efficient little JEWEL!! Amazon purchased – we got 2 sizes! Love this little thing! Thanks for a great rub recipe Jeff M.!!