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–+ servings
Sliced smoked tri tip beef roast on a plate with asparagus.
Gather Food Studio/Jason Miller

Santa Maria/Colorado Springs Tri Tip Barbecue

5 from 1 vote
A recipe from our friends at Gather Food Studio and Ranch Foods Direct
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Prep Time 2 hours
Cook Time 35 minutes
resting time 15 minutes
Total Time 2 hours 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 436.2
Ingredients Equipment Method Nutrition

Ingredients
  

Meat
  • 2-3 lb. tri tip roast larger is fine, just will take longer to cook
Dry rub-approximation of Gather brand
  • 2 tbspn. paprika
  • 3 tsp. salt
  • 1 tsp. black pepper
  • ½ tsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. dry mustard
  • ¼ tsp. dill
  • ¼ tsp. basil
  • ¼ tsp. oregano
  • ¼ tsp. parsley
  • ½ tsp. thyme
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. dry lemon zest powder
Mopping sauce
  • 2 tbsp. brown sugar
  • 2 tbsp. cider vinegar
  • 2 tbsp. Dijon mustard

Equipment

  • 1 grill or barbecue
  • 1 tongs
  • 1 basting brush or mop
  • 1 Cutting Board
  • 1 chef or carving knife
  • 1 small mixing bowl

Method
 

Dry rub
  1. Mix all dry rub ingredients together well
  2. rub tri tip roast evenly and thoroughly with rub
  3. place in refrigerator for an hour
  4. remove before cooking for at least an hour to come to room temperature
Mop sauce
  1. combine all mop sauce ingredients well in small mixing bowl
Grilling
  1. heat the grill to medium high to high heat, (500℉ to 550℉)
  2. place the tri tip on the grill fat side down and grill until a nice crusty bark forms
  3. reduce the heat to around 300℉
  4. flip meat over to the other side
  5. brush the mopping sauce over the top
  6. continue cooking for about 15 minutes, or until the bottom is starting to char.
  7. carefully turn the steak over and brush the mopping sauce on the bottom
  8. return the bottom to the grill and cook until a probe thermometer reads 125 for medium rare, 135 for medium, (higher or lower temps not recommended)
  9. remove from the heat and allow to rest, lightly covered with aluminum foil, for 15 minutes at room temperature.
  10. cut down the middle, and slice on a bias against the grain into thin slices.

Nutrition

Calories: 436.2kcalCarbohydrates: 16.6gProtein: 49.1gFat: 19.3gSaturated Fat: 6.8gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 9.2gCholesterol: 147.4mgSodium: 1645.5mgPotassium: 1002.9mgFiber: 4.7gSugar: 8.5gVitamin A: 3764.9IUVitamin C: 3.1mgCalcium: 125.4mgIron: 6.3mg

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