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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.

    Grill500 ˚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℉.

    Grill500 ˚F

    Probe130 ˚F

  • 7

    Let rest 5-10 minutes before slicing. Enjoy!

Cooking Notes

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