2.5 lb. beef tri tip
2 tbsp. dry rub
1 Food Prep
First, remove the tough, chewy “silver skin” from the tri-tip. Using a sharp knife, cut just below the skin and work your way across the meat. Then, trim the excess fat down to about an ⅛” layer.
- Next, it’s recommended to either marinate the tri-tip or sprinkle on about two to three tbsp. of rub evenly on each side. Finally, place the tri-tip in a large, resealable plastic bag or large dish, and let it refrigerate for several hours or overnight.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets and adding 2 cups of Kingsford™ BBQ Smoking Chips or Chunks in Hickory or Mesquite. Be sure to soak the chips in water for at least 30 minutes before spreading them onto the coals.
- Method: Two-Zone Method
- Temp: 250°F (Low Heat) & 400–450°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- All vents should be fully opened.
- When you’re at temp, place a drip pan next to the coals on the cooler side of the grill. Then, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Place the tri-tip on the cooler side of the grate, close the lid and grill it for about 20 to 30 minutes, then turn it over and repeat.
- Unlike most steaks, you’ll want to sear the tri-tip after grilling to better allow the charcoal-grilled aroma—and smoke flavor if you added wood chips — to penetrate the meat.
- Check the internal temperature of the tri-tip with a digital meat thermometer. When it’s close to your desired meat temperature, remove the lid and sear both sides directly over the coals. The USDA recommends cooking steak until it reaches an internal temperature of 145°F on a digital meat thermometer.
- Keep in mind that the tri-tip will continue to cook after it’s been removed from the grill — internal temperatures will rise.
- After the tri-tip comes off the grill, cover it loosely with foil and let it rest for about 10 minutes.
- Cut thin slices across the grain and serve. Because of its tapered shape, the narrower section will be more cooked than the wider end, giving you a range of doneness to serve your guests.
** Cooking times are approximate and based on a 1” steak, including sear time.
For safe meat preparation, reference the USDA website.
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