📝 About This Recipe
Hailing from the Santa Maria Valley in California, this iconic cut of beef is celebrated for its rich marbling and deep, beefy flavor. Our version honors tradition with a classic 'dry' rub of garlic, salt, and pepper, then elevates it with a low-and-slow smoke before a high-heat reverse sear. The result is a tender, juicy masterpiece with a beautiful crust that captures the spirit of the Central Coast ranchero tradition.
🥗 Ingredients
The Beef
- 2.5-3 pounds Beef Tri-Tip Roast (untrimmed or 'California cut' with a thin fat cap intact)
Santa Maria Dry Rub
- 1 tablespoon Kosher salt (coarse grain)
- 1 tablespoon Black pepper (coarsely cracked)
- 1 tablespoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Cayenne pepper (optional, for a subtle kick)
- 1 teaspoon Dried parsley (finely crushed)
For the Mop & Smoke
- 1/4 cup Red wine vinegar
- 1/4 cup Vegetable oil (or melted butter)
- 2 cloves Garlic (smashed)
- 2-3 pieces Red Oak wood chunks (traditional for Santa Maria style)
👨🍳 Instructions
-
1
Remove the tri-tip from the refrigerator about 45 minutes before cooking to bring it to room temperature; this ensures even cooking throughout the roast.
-
2
In a small bowl, whisk together the salt, black pepper, garlic powder, onion powder, cayenne, and dried parsley until well combined.
-
3
Pat the beef completely dry with paper towels. Generously coat all sides of the tri-tip with the dry rub, pressing it firmly into the meat and the fat cap.
-
4
Prepare your grill or smoker for two-zone cooking (indirect heat). Aim for a steady ambient temperature of 225°F to 250°F. Add the red oak chunks to the hot coals.
-
5
Whisk the red wine vinegar, vegetable oil, and smashed garlic in a small jar to create the 'mop' sauce.
-
6
Place the tri-tip on the cool side of the grill (indirect heat) with the fat cap facing up. Close the lid and let it gently bathe in the oak smoke.
-
7
Every 20 minutes, lightly brush or 'mop' the meat with the vinegar and oil mixture to keep the surface moist and build a flavor crust.
-
8
Monitor the internal temperature using a digital meat thermometer. When the thickest part of the roast reaches 115°F (for rare) or 120°F (for medium-rare), remove it from the grill.
-
9
While the meat rests briefly on a plate, open your grill vents or add more charcoal to bring the temperature up to a screaming hot 500°F+ over the direct heat zone.
-
10
Place the tri-tip directly over the hot coals. Sear for 2-3 minutes per side until a deep, dark brown crust (the 'bark') forms. Watch for flare-ups from the fat cap.
-
11
Remove the roast from the grill once the internal temperature hits 130°F-135°F for a perfect medium-rare.
-
12
Transfer to a cutting board and tent loosely with foil. Let the meat rest for at least 15 minutes to allow the juices to redistribute.
-
13
Identify the grain of the meat. Tri-tip is unique because the grain changes direction at the 'elbow'; slice against the grain into thin strips for maximum tenderness.
💡 Chef's Tips
Always slice against the grain; if you slice with the grain, the meat will be chewy regardless of how perfectly it is cooked. Red Oak is the traditional wood for this dish, but if you can't find it, white oak or hickory are excellent substitutes. Don't trim off the entire fat cap; it renders during the low-and-slow phase and bastes the meat from within. Use a high-quality digital probe thermometer to avoid overcooking, as tri-tip can become tough if it passes medium (145°F). If using a gas grill, use a smoker box filled with wood chips to achieve that essential smoky profile.
🍽️ Serving Suggestions
Serve with traditional Pinquito beans seasoned with bacon and ham for the most authentic experience. A side of fresh Pico de Gallo provides a bright, acidic contrast to the rich, smoky beef. Garlic bread toasted over the grill is the perfect vessel for soaking up the meat juices. Pair with a bold California Syrah or a peppery Zinfandel to complement the oak smoke and garlic rub. Leftovers make world-class sandwiches the next day on a toasted bolillo roll with a smear of horseradish cream.