Grilled Santa Maria Tri-Tip
By Traeger Kitchen
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
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
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 |
Step
1
Mix salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne together in a bowl.
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.
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.
4
When ready to cook, set temperature to 500°F and preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚C
5
Remove the tri-tip from the fridge and place directly on grill grate. Brush with garlic-vinegar mop sauce.
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
7
Let rest 5-10 minutes before slicing. Enjoy!
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