Wood Fired Santa Maria Tri Tip #2
Santa Maria-style tri-tip is a classic Californian barbecue favorite, known for its rich, beefy flavor enhanced by a characteristic seasoning rub. Here’s how to make it, complete with a basting sauce that adds moisture and a punch of flavor
Ingredients
- Tri-tip roast
- Pappy’s Choice Santa Maria Tri-Tip rub
For the Basting Sauce:
- Avocado oil
- Red wine vinegar
- Garlic cloves, minced
- Stadium mustard
- Salt and pepper
Instructions
- Season the Tri-Tip:
- Generously apply Pappy’s Choice Santa Maria Tri-Tip rub to the tri-tip roast. Pat the seasoning in to ensure it adheres well to the meat.
- Prepare the Grill:
- Set up your charcoal grill for indirect grilling. Light the charcoal and wait until the coals are ashed over and emitting a steady heat. If your grill has a thermometer, aim for a cooking temperature around 300°F to 350°F.
- Grill the Tri-Tip:
- Place the tri-tip on the grill over indirect heat. Cover the grill and cook, turning occasionally. The goal is to reach an internal temperature of 130°F for rare or 135°F to 140°F for medium-rare. The total cooking time will depend on the size of the roast and the heat of your grill.
- Make the Basting Sauce:
- While the tri-tip is grilling, blend together avocado oil, red wine vinegar, minced garlic cloves, stadium mustard, salt, and pepper to create the basting sauce. Adjust the quantities based on the size of your tri-tip and your taste preferences.
- Baste the Tri-Tip:
- As the tri-tip grills, baste it constantly with the prepared sauce. This will keep it moist and add layers of flavor.
- Finish Grilling:
- Continue to grill the tri-tip, basting and turning until it reaches the desired doneness. Use a meat thermometer to check the internal temperature.
- Rest the Meat:
- Once cooked to your liking, transfer the tri-tip to a cutting board and tent it loosely with aluminum foil. Let it rest for about 10 minutes. This allows the juices to redistribute throughout the meat, ensuring it will be juicy and flavorful when sliced.
- Slice and Serve:
- Slice the tri-tip against the grain into thin slices. This is important as it makes the meat more tender and enjoyable to eat.
- Serve the sliced tri-tip with your choice of sides, such as garlic bread, grilled vegetables, or a fresh salad.
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