Spice Rubbed Tri Tip Recipes

GRILLED TRI-TIP WITH SPICE RUB

Steps:

• Trim the large chunks of fat (or have your butcher do this) from the tri-tip, and cut the thin silvery skin off if you can. Rub the salt all over the tri-tip.
• Combine the remaining seasonings (except the olive oil) in a small bowl and rub into the tri-tip. (*It will seem like a lot, but that's a good thing!).
• Pour 1/4 cup of olive oil in a large resealable plastic bag. Place the spice rubbed tri-tip in the bag with the olive oil and rub it in to coat completely. Squeeze out as much air as possible and seal. Place in the refrigerator for 5-6 hours, or up to 24 hours.
• When ready to grill, preheat an outdoor gas grill to 350-400 degrees F. Remove the tri tip from the refrigerator and let it come to room temperature while the grill is heating.
• Place the tri-tip directly over the flames on the hot grill. Close the lid and watch for flare-ups.
• Cook approximately 8-10 minutes per side for medium rare. It can take up to 20-25 minutes to cook a 2 pound tri-tip, so check the temperature (120 degrees for rare, 130 for medium rare and 140 for medium), or in a pinch use the flesh test (see notes).
• Place the cooked roast on a cutting board to rest, covered loosely with foil for about 10 minutes.
• Uncover and cut in half, where the grain changes direction, then cut each piece against the grain into 1/2 inch slices.
• Serve immediately.

SPICE RUBBED TRI-TIP ROAST

Steps:

• Gather the ingredients.
• Mix together spices-ground cumin, minced garlic, ground coriander, coarse salt, paprika, cayenne pepper, and black pepper-and olive oil in the mixing bowl.
• Make shallow slits along the meat and rub in the spice mixture.
• Place in a resealable bag anywhere from 4 hours to overnight.
• Preheat grill and slide tri-tips onto the rotisserie skewer .
• Secure prongs and place them on the grill on high heat for 20 minutes.
• Reduce heat to medium-high for the remainder of the cooking time or when the internal temperature is between 150 F to 165 F / 65 C to 75 C.
• Allow the roast to rest for 15 minutes before slicing.
• Serve and enjoy.

TRI-TIP

Steps:

• Marinate tri-tip with dry rub and place on grill. Sear both sides then grill over low heat.

COFFEE AND SPICE SMOKED TRI-TIP

Steps:

• To prepare the rub: Place the ingredients in a heated heavy skillet.
• Shake together and allow to toast for 1 minute or until mixture begins to release a strong aroma.
• Pour into a spice or coffee grinder and grind to a coarse powder.
• Rub the tri-tip on all sides with the spice rub; sprinkle with salt to taste.
• Place meat in a sealable plastic bag, seal and place in the refrigerator for 8 hours or overnight.
• Remove the meat from the plastic bag and place on rack of smoker that has been preheated to 225deg.
• Combine the maple syrup and hot sauce; begin basting every 1/2 hour after the first hour.
• Smoke the tri-tip until an instant read thermometer inserted into the center registers 130deg. for medium-rare (approximately 2 to 3 hours).
• Transfer the meat to a carving board, cover loosely with aluminum foil and let rest for 20 minutes.
• Slice the meat thinly across the grain and arrange on a warmed serving platter, sprinkle with salt.
• Serve with chipotle guacamole and Spanish rice.

TRI-TIP RUB

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a medium bowl, combine garlic powder, salt and pepper. Mix together and coat both sides of tri tip.
• Sear both sides on hot grill then cook 20-25 minutes or until center is light pink. Slice at an angle.