Traeger Kitchen
Grilled Santa Maria Tri-Tip
Prep Time
4 Hours
Cook Time
1 Hours
Effort
Pellets
Hickory
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.
Ingredients
How many people are you serving?
4
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
Steps
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
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
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
4
When ready to cook, set temperature to 500°F and preheat, lid closed for 15 minutes.Grill: 500 ˚F
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℉.Grill: 500 ˚F
Probe: 130 ˚F
7
Let rest 5-10 minutes before slicing. Enjoy!