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 the classic Santa Maria-style tri-tip.
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|2 Teaspoon||kosher salt|
|2 Teaspoon||freshly ground black pepper|
|2 Teaspoon||garlic powder|
|1 Teaspoon||onion powder|
|1 Teaspoon||dried rosemary|
|1 Teaspoon||cayenne pepper|
|1||(2-1/2 lb) beef tri-tip roast|
|1/3 Cup||Red wine vinegar|
|1/3 Cup||vegetable oil|
|4 Clove||garlic, crushed|
|1/2 Teaspoon||Dijon mustard|
In a small bowl, mix together the salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne.
2 Teaspoon kosher salt
2 Teaspoon freshly ground black pepper
2 Teaspoon garlic powder
2 Teaspoon paprika
1 Teaspoon onion powder
1 Teaspoon dried rosemary
1 Teaspoon cayenne pepper
Place tri-tip in a baking dish and coat on all sides with the rub. Cover the dish with plastic wrap and refrigerate for 4 hours.
1 (2-1/2 lb) beef tri-tip roast
Make the mop sauce: In a resealable jar, combine the red wine vinegar, vegetable oil, garlic, and Dijon mustard. Close the jar tightly and shake to emulsify.
1/3 Cup Red wine vinegar
1/3 Cup vegetable oil
4 Clove garlic, crushed
1/2 Teaspoon Dijon mustard
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
Remove the tri-tip from the fridge and place directly on the grill grates. Insert the probe into the thickest part of the meat. Brush with the garlic-vinegar mop sauce, then close the lid and cook for 15 minutes. Flip the tri-tip and brush with the mop sauce on the other side. Close the lid and continue cooking, flipping and basting every 15 minutes until the internal temperature reaches 130°F, 30-40 minutes total.
450 ˚F / 232 ˚C
130 ˚F / 54 ˚C
Remove the meat from the grill and let rest for 5-10 minutes before slicing. Enjoy!