Ingredients
Scale
- 2 to 2 ½ pounds tri-tip roast, about 1½ inches thick
- 1 tablespoon freshly ground black pepper
- 2 teaspoons garlic salt
- 1 teaspoon mustard powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 handful oak, mesquite, or hickory wood chips
- ½ cup ketchup
- ¼ cup steak sauce
- 1 teaspoon garlic powder
- 2 tablespoons granulated sugar
- 1 tablespoon worcestershire sauce
- 1 tablespoon cider vinegar
- 2 tablespoons water
Instructions
- Combine black pepper, garlic salt, mustard powder, paprika, and cayenne pepper in a small bowl to create the rub. Press it into all sides of the tri-tip roast, wrap in plastic, and refrigerate for at least 3 hours or up to 24 hours.
- Soak wood chips in water for at least 30 minutes before grilling.
- Mix ketchup, steak sauce, garlic powder, sugar, Worcestershire sauce, cider vinegar, and water in a saucepan. Cook for 5 minutes while stirring, then cool and refrigerate the sauce until serving.
- Prepare the grill for direct and indirect cooking, heating it to 350°F to 450°F. Clean the grates and add the soaked wood chips.
- Sear the tri-tip over direct heat for 5 minutes, turning once. Move it to the indirect heat zone, cover, and cook for 20 to 30 minutes until it reaches an internal temperature of 140°F. Let it rest for 5 to 10 minutes under foil.
- Slice the tri-tip against the grain into thin pieces and serve with the barbecue sauce either on top or on the side.
Notes
For best flavor, let the rub sit on the meat for longer than 3 hours if possible.
The barbecue sauce can be made ahead of time and stored in the refrigerator for up to a week.
Adjust the spice levels based on personal preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Entrees
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg