For a deeper flavor, consider refrigerating the seasoned tri-tip for at least 2 hours, or even overnight, before grilling. Don't overcook! Tri-tip is best served medium to medium-rare. Use a reliable instant-read thermometer to ensure accurate cooking. Experiment with adding other spices to the rub, such as smoked paprika, chili powder, or onion powder, to customize the flavor profile to your liking. If you don't have an outdoor grill, you can also cook the tri-tip in a cast-iron skillet on the stovetop or roast it in the oven.
Tri-Tip Rub
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PREP TIME5 mins
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COOK TIME25 mins
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TOTAL TIME30 mins
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SERVING6 People
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VIEWS291
Transport your taste buds to a Santa Maria barbecue with this simple yet sensational tri-tip rub. Unlock the rich, beefy flavors of your tri-tip roast with just a handful of pantry staples.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate4 g
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Cholesterol98 mg
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Fiber1 g
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Protein30 g
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Saturated Fat8 g
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Sodium2414 mg
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Sugar1 g
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Fat20 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Prepare the Grill: Preheat your outdoor grill to high heat (approximately 450-550°F). Ensure the grill grate is clean and lightly oiled to prevent sticking. (5 minutes)
02 Step
Recipe View 2 mins Combine the Rub: In a medium bowl, thoroughly mix together the garlic powder, salt, and black pepper until evenly distributed. (2 minutes)
03 Step
Recipe View 3 mins Season the Tri-Tip: Generously rub the spice mixture over all surfaces of the tri-tip roast, ensuring an even coating. Press the rub into the meat for maximum flavor penetration. (3 minutes)
04 Step
Recipe View 23 mins Sear and Cook: Place the seasoned tri-tip roast on the preheated grill. Sear on all sides to develop a rich, flavorful crust. Reduce heat to medium and continue cooking until the internal temperature reaches 140°F (60°C) for medium doneness, using an instant-read thermometer. This typically takes 20-25 minutes, depending on the thickness of the roast. (25 minutes)
05 Step
Recipe View 1 mins Rest and Slice: Remove the tri-tip roast from the grill and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product. Slice against the grain at an angle for optimal tenderness. (10 minutes)
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RECIPE REVIEWS
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Maxie Reilly
Jun 30, 2025This rub is fantastic! Simple, but really brings out the flavor of the tri-tip.
Newton Stark
Apr 10, 2025Next time I'm going to try adding a little bit of brown sugar for sweetness.
Alejandra Legros
Jan 16, 2025I added a pinch of smoked paprika to the rub for an extra layer of flavor, and it was amazing!
Zackary Morissette
Sep 5, 2024This recipe is a keeper!
Alison Champlin
Mar 14, 2024Make sure you don't overcook the tri-tip. Medium-rare is the way to go!
Dessie Lang
Feb 19, 2024I've used this rub on other cuts of beef as well, and it works great.
Ashly Pfeffer
Sep 10, 2023So easy and delicious! Perfect for a quick weeknight meal.
Dino Nitzsche
Aug 15, 2023Resting the meat is crucial. Don't skip that step!