Grilled Santa Maria Tri-Tip
By Traeger Kitchen
33 Reviews
These California beef cuts are given a rubdown with a savory spice blend, grilled over aromatic hickory wood and mopped with a tangy dijon and vinegar garlic sauce for a wood-fired twist on this classic cook.
Prep Time
4 Hours
Cook Time
1 Hours
Pellets
Hickory
Yields: 4 Servings
Ingredients
main
- 2 Teaspoon
- salt
- 2 Teaspoon
- black pepper
- 2 Teaspoon
- garlic powder
- 2 Teaspoon
- paprika
- 1 Teaspoon
- onion powder
- 1 Teaspoon
- rosemary
- 1 Teaspoon
- cayenne pepper
- 1
- (2-1/2 lb) beef tri-tip roast
Mop Sauce
- 1/3 Cup
- red wine vinegar
- 1/3 Cup
- vegetable oil
- 4 Clove
- garlic, crushed
- 1/2 Teaspoon
- Dijon mustard
Units of measurement:
Step
Step 1
Mix salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne together in a bowl.
Ingredients
2 Teaspoon salt
2 Teaspoon black pepper
2 Teaspoon garlic powder
2 Teaspoon paprika
1 Teaspoon onion powder
1 Teaspoon rosemary
1 Teaspoon cayenne pepper
Step 2
Place tri-tip in a baking dish and coat on all sides with the rub. Cover the dish with plastic wrap and refrigerate for up to 4 hours.
Ingredients
1 (2-1/2 lb) beef tri-tip roast
Step 3
Combine red wine vinegar, vegetable oil, crushed garlic and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.
Ingredients
1/3 Cup red wine vinegar
1/3 Cup vegetable oil
4 Clove garlic, crushed
1/2 Teaspoon Dijon mustard
Step 4
When ready to cook, set temperature to 500°F and preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚C
Step 5
Remove the tri-tip from the fridge and place directly on grill grate. Brush with garlic-vinegar mop sauce.
Step 6
Cook meat for 15 minutes, flip and baste. Repeat the flip and baste process every 15 minutes for 30-40 minutes total or until the internal temperature reaches 130℉.
500 ˚F / 260 ˚C
130 ˚F / 54 ˚C
Step 7
Let rest 5-10 minutes before slicing. Enjoy!
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