📝 About This Recipe
Tracing its roots back to the Central Coast of California, the tri-tip is the undisputed king of the Santa Maria Valley barbecue tradition. This recipe elevates the classic cut by utilizing a low-and-slow hot-smoke method to infuse deep, woody notes into the beef while maintaining a buttery, medium-rare interior. The result is a beautifully crusted roast that balances the richness of the marbling with a punchy, savory dry rub and a kiss of oak smoke.
🥗 Ingredients
The Beef
- 2.5-3 pounds Beef Tri-Tip Roast (untrimmed with a thin fat cap preferred)
The Signature Dry Rub
- 2 tablespoons Kosher salt (coarse grain)
- 1.5 tablespoons Black pepper (freshly cracked, 16-mesh size)
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Smoked paprika (for color and depth)
- 1 teaspoon Dried parsley (crushed)
- 1/4 teaspoon Cayenne pepper (optional for a subtle kick)
The Mop/Binder
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Red wine vinegar (to help tenderize the surface)
- 2 cloves Fresh garlic (finely minced)
👨🍳 Instructions
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1
Remove the tri-tip from the refrigerator 45-60 minutes before cooking to allow it to come closer to room temperature for even cooking.
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2
Trim any excessively thick silver skin from the non-fat side of the roast, but leave the fat cap intact as it will render and baste the meat during the smoke.
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3
In a small bowl, whisk together the olive oil, red wine vinegar, and minced garlic to create a binder.
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4
In another bowl, combine the salt, pepper, garlic powder, onion powder, paprika, parsley, and cayenne to create your dry rub.
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5
Coat the entire surface of the tri-tip with the oil mixture, then generously apply the dry rub, pressing it firmly into the meat to ensure it adheres.
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6
Preheat your smoker to 225°F (107°C) using red oak or white oak wood, which provides the traditional Santa Maria flavor profile.
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7
Place the tri-tip directly on the grill grates, fat-side up, and insert an ambient probe to monitor the internal temperature of the thickest part of the meat.
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8
Smoke the meat undisturbed until the internal temperature reaches 115°F (46°C). This usually takes about 60 to 90 minutes depending on the thickness of the roast.
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9
Once the meat hits 115°F, remove it from the smoker and tent it loosely with foil. Increase the smoker temperature to 450°F (232°C) or prepare a high-heat cast iron skillet.
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10
Perform a 'Reverse Sear': Place the roast back on the high-heat surface for 2-3 minutes per side until a deep mahogany crust develops and the internal temperature reaches 130°F (54°C) for medium-rare.
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11
Transfer the meat to a cutting board and let it rest for at least 15 minutes. This is crucial for the juices to redistribute.
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12
Identify the grain of the meat. Note that tri-tip grain changes direction; slice the roast in half where the grain shifts, then slice each piece against the grain into thin strips.
💡 Chef's Tips
Always slice against the grain; tri-tip is a muscular cut and will be chewy if sliced incorrectly. If you don't have oak, hickory or pecan are excellent substitutes that complement beef beautifully. Avoid overcooking beyond 135-140°F internal temperature, as tri-tip can become dry and tough if cooked to medium-well. Use a digital instant-read thermometer for the most accurate results; timing is just a guide, but temperature is king. For an even better crust, apply the dry rub the night before and let the meat sit uncovered in the fridge for a 'dry brine' effect.
🍽️ Serving Suggestions
Serve with traditional Santa Maria Pinquito beans and a fresh Pico de Gallo. Pair with a bold California Central Coast Syrah or a peppery Zinfandel. Accompany with grilled garlic bread and a simple green salad with vinaigrette. Use leftovers for premium steak sandwiches with horseradish aioli on a toasted baguette. Roasted root vegetables or a loaded baked potato make for a hearty, comforting side.