Baking sheet to transfer tri tip to and from grill
Foil Paper for wrapping tri tip
Ingredients
3lbtri-tip
Dry Rub
½tablespoonkosher salt
½tablespoongarlic powder
½tablespoononion powder
½tablespoonsmoked paprika
2teaspoondried thyme
2teaspoondried parsley
2teaspoonred pepper flakes
1teaspoonblack pepper
Instructions
Dry Rub
Combine all ingredients. Set aside.
Tri-Tip
Rinse under cool water and pat dry thoroughly with paper towels.
Coat the entire surface of the tri-tip with the dry rub and gently massage the seasoning into the meat. Place in a large ziploc bag. Push out any air and seal tightly. Then, place in fridge to marinate for up to 24 hours.
After marinating, place tri-tip on the countertop, so it comes to room temperature. Meanwhile, clean your grill if it isn't already clean and spray your grill grates with cooking oil to prevent food from sticking. Preheat your grill to 300 degrees.
Wrap your tri-tip with foil. Making sure juices will not seep out. Once the grill is set to 300 degrees, place your meat on the grill grate and close the lid.
Grill for 30 minutes, remove tri-tip from foil then place it back on grill to char until your desired temperature has been reached. Pour juices that were developed during grilling into a small bowl and save for after slicing.
Remove your tri-tip from the grill and place on a cutting board to rest for 10 to 15 minutes. Then, use a sharp knife to cut thin slices WHILE CUTTING AGAINST THE GRAIN. YOU MAY NEED TO ROTATE YOUR MEAT MAKING SURE YOU'RE ALWAYS CUTTING AGAINST THE GRAIN.
Notes
Add your creativity by experimenting with different wood chips such as hickory or mesquite to infuse notes of smokiness.
When searing, be mindful of excessive charring as this could lead to a bitter tasting tri-tip in those overly charred areas.
If the fat-cap has too much excess fat, I recommend trimming some of it away and discarding it.
Make sure to season both sides generously with your dry rub.
This recipe is perfect for meal prepping and can be used to create a variety of dishes throughout the week.
It's an inexpensive cut of meat and is a great option for feeding a crowd.
It's also a relatively lean cut of meat, that if not cooked properly the end result is dry tasting meat. So, it's important to cook it low and slow until it reaches your desired temperature.