Santa Maria Style BBQ Tri-Tip
Prep time: 5 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 45 minutes
2 cups red oak chips soaked in water for 2 hours (don't skip this, it's what gives the tri-tip its authentic flavor)
2.5 lb beef tri-tip
Santa Maria Style Barbecue dry rub
For dry rub:
1 tbsp salt
1 tbsp black pepper
1 tbsp paprika
1 tbsp fresh rosemary, minced
2 tsp garlic powder
2 tsp onion powder
1 tsp cayenne pepper
Rub prepared dry rub into the meat and let stand at room temperature for at last 60 minutes before grilling.
Prepare grill for direct and indirect medium-high heat. Add soaked
red oak chips 30 minutes before you begin grilling.
Set tri-tip over the direct heat, fattiest side up, and sear about 10 minutes, or until browned. Flip the meat over and sear the other side the same way.
Move the tri-tip to the indirect heat. Cover the grill and let the tri-tip cook 20 to 30 minutes, until a thermometer reads 130 degrees F in the thickest area of the meat.
- Take the tri-tip off the grill and move to a cutting board. Let the meat rest for 15 minutes. Slice the meat against the grain to serve.