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Santa Maria-Style Tri-Tip, Smoked or Roasted, with Reverse-Sear Instructions
A flexible tri-tip recipe that can be smoked or roasted, seasoned with bold Santa Maria-style spices, and finished for a juicy center and flavorful crust.
Servings: 10 slices
slices
Ingredients
Tri-Tip
- 1 tri-tip roast, (2.50 to 4 lbs)
Santa Maria-Style BBQ Rub
- 2 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon dried rosemary, crushed
- ½ teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper, (optional, for heat)
Instructions
How to cook tri-tip in the smoker
- Pat the tri-tip dry with paper towels. Coat evenly with the rub, pressing it into the surface. Let it sit for at least 30 minutes, or refrigerate overnight for maximum flavor.
- Set up a charcoal smoker for indirect heat at 225°F (107°C). Use wood chunks for smoke (see Wood Selection section below).
- If using a probe thermometer, insert it into the thickest part of the tri-tip before placing it in the smoker. If you don’t have a probe, use a meat thermometer to check the internal temperature toward the end of cooking.
- Place the tri-tip on the smoker grate and cook until it reaches your desired internal temperature (see table below).
- Smaller tri-tips (2.5–3 lbs) may be done in 60–75 minutes. Larger tri-tips (3.5–4 lbs) will likely take 90–120 minutes.
Reverse Sear
- Once the tri-tip has finished smoking (or roasting) and reached your target internal temperature, transfer it to a plate or wire rack and let it rest briefly while you get the searing surface hot. I like to use a cast-iron skillet, grill grate, or even a hot stainless steel pan, because the goal here is not to keep cooking the meat for long, but to build a fast, flavorful crust on the outside.
- When the pan is very hot, add a thin layer of oil with a high smoke point, then place the tri-tip fat-side down first. That first contact does the most work, since it renders a bit of fat and helps create the browned exterior you want. Sear the roast for just a minute or two per side, turning as needed until the outside looks deeply browned and the center is still juicy and rosy.
Slice
- Let the tri tip rest for 10–15 minutes before slicing.
- Cut the tri-tip properly to ensure tenderness (see Tips & Tricks section).
Nutrition Facts
Santa Maria-Style Tri-Tip, Smoked or Roasted, with Reverse-Sear Instructions
Amount per Serving
Calories
104
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.4
g
3
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
1
mg
0
%
Sodium
13974
mg
608
%
Potassium
499
mg
14
%
Carbohydrates
22
g
7
%
Fiber
7
g
29
%
Sugar
2
g
2
%
Protein
5
g
10
%
Vitamin A
4358
IU
87
%
Vitamin C
4
mg
5
%
Calcium
124
mg
12
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
