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smokr's beef tri-tip

(7 ratings)
Smokr avatar
Blue Ribbon Recipe by
Raphe Reeves
@Smokr
Murfreesboro, TN

Purchased beef from Tag'z 5 Star Meats in Murfreesboro, TN. A great selection and great people. Until a couple years ago, I'd never heard of Beef Tri Tip. I was looking for new tailgating recipes and noticed that the San Francisco 49ers' fans were cooking Beef Tri Tip. So, I had to give it a try... It's really easy and very tender. I've enjoyed this with cold beer, like Fat Tire Amber Ale. But, if you're not a beer fan, I'd suggest a Sangiovese or a Bordeaux style Pinot Noir wine. Cheers to all from Smokr.......

Blue Ribbon Recipe

This is a good recipe to try on your next lazy afternoon at home. The slow indirect cooking on the grill makes the meat especially tender.  I used a little less dill than is called for in the recipe, but season to your liking!

— The Test Kitchen @kitchencrew
(7 ratings)
yield 4 serving(s)
prep time 2 Hr
cook time 2 Hr 30 Min
method Grill

Ingredients For smokr's beef tri-tip

  • 2 1/2 lb
    beef tri-tip roast
  • 1 Tbsp
    kosher salt
  • 1 1/2 tsp
    garlic salt
  • 1/2 tsp
    celery salt
  • 1/4 tsp
    black pepper, course ground
  • 1/4 tsp
    onion powder
  • 1/4 tsp
    dill, dried
  • 1/4 tsp
    sage, dried
  • 1/4 tsp
    rosemary, dried
  • 1/4 tsp
    paprika

How To Make smokr's beef tri-tip

  • 1
    Lightly coat the entire Tri-Tip with EVOO ( Extra Virgin Olive Oil )
  • 2
    Mix all ingredients in a mixing bowl. Spread the rub evenly over the Tri-Tip. If there's a fat side to the cut of meat, I don't put the rub on the fat side.
  • 3
    I use a 9 x 13 non-stick baking ban with a cooking rack in it to give the fat a place to drip. Don't lay the meat directly in the baking pan. And, cook it fat side up.
  • 4
    Place the Tri-Tip in the baking pan, wrap with aluminum foil and place in refrigerator over night. Remove from fridge 2 hours prior to cooking so that the meat comes back to room temp.
  • 5
    I've cooked this in my smoker and on my gas grille, both were excellent. I had the smoker at 250 degrees indirect. On my gas grille, I use the two outside burners of a 4 burner system so as to have the heat as indirect as possible. The gas grill temp is about 250 - 275.
  • 6
    I place a thermometer in the thickest part of the beef and cook it until it reaches a temp of 130 degrees. This usually takes about 2.5 hours at the above temps. After I take it off the cooker, I cover it with aluminum foil for about 15 minutes and the time will rise a little during that time. 130 - 135 will give you a very nice med-rare in the center of the cut and closer to med on both ends of the cut.
  • 7
    Lastly, cooking it fat side up will keep it juicy and allow the fat to go directly to "YOUR THIGHS."
  • 8
    Carving: Slice it thin and cut against the grain.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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