provided by FriscoSTYLE
Prep time: 5 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 45 minutes
Ingredients
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2 cups red oak chips soaked in water for 2 hours (don't skip this, it's what gives the tri-tip its authentic flavor)
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2.5 lb beef tri-tip
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Santa Maria Style Barbecue dry rub
For dry rub:
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1 tbsp salt
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1 tbsp black pepper
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1 tbsp paprika
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1 tbsp fresh rosemary, minced
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2 tsp garlic powder
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2 tsp onion powder
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1 tsp cayenne pepper
Directions
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Rub prepared dry rub into the meat and let stand at room temperature for at last 60 minutes before grilling.
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Prepare grill for direct and indirect medium-high heat. Add soaked
red oak chips 30 minutes before you begin grilling. -
Set tri-tip over the direct heat, fattiest side up, and sear about 10 minutes, or until browned. Flip the meat over and sear the other side the same way.
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Move the tri-tip to the indirect heat. Cover the grill and let the tri-tip cook 20 to 30 minutes, until a thermometer reads 130 degrees F in the thickest area of the meat.
- Take the tri-tip off the grill and move to a cutting board. Let the meat rest for 15 minutes. Slice the meat against the grain to serve.
