Ingredients
- 2 1/2 lb beef tri-tip with fat cap
Santa Maria Rub
- 1 tbsp. Kosher salt
- 1 tbsp. finely ground black pepper
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tsp. cayenne
- 1 tbsp. dried oregano
- 1 tsp. dry rosemary (or fresh, finely minced)
- 1/2 tsp. dry sage
Instructions
- Mix ingredients in bowl.
- Place tri-tip in baking pan.
- Cover all sides with dense layer of rub.
- Leave at room temp for 1-1.5hours.
- Start charcoal on one side of grill for direct & indirect heat.
- Bring grill/smoker to 250/300 degrees - add preferred chips (oak or hickory are recommended).
- Sear tri-tip on all sides over direct heat (for grill only).
- Place tri-tip on indirect heat with fat cap up.
- Cook indirectly for 45 minutes - 1.5hours.
- Pull meat when internal temp is 135 degrees.
- Rest for 10 minutes covered.
- Slice against the grain.
- Serve with horseradish sauce, or a spicy mustard with a spicy pickle relish.