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Santa Maria Tri-Tip


  • 1 tri-tip roast 3-5 lb PRIME GRADE..You won't regret it.
  • 1/4 cup kosher salt
  • 1/4 cup black pepper "Butcher Ground" or very coarse ground.
  • 2 tbsp granulated garlic
  • 2 tbsp dried minced onion
  • 2 tsp cayenne pepper


  • Start your fire (wood or lump charcoal).
  • Add all spices in ingredient list to a ziplock - seal and shake to mix into a rub.
  • Place the Tri-Tip on a sheet pan. Take approximately 1/3 of the rub mixture and cover the beef generously on all sides. Cover with plastic wrap and let it come to room temperature. I usually let it sit covered on the counter for 15-20 minutes.
  • When the coals are ready, adjust the height of the cooking surface on the grill so you can hold your hand above it about 3-4 seconds before you have to pull away.
  • Place Tri-Tip on the grill. Flip it about every 5 minutes. Use common sense. If it is starting to burn, flip it or raise the grate. Think of it as grilling a giant steak. After 25 minutes take an internal temp. Pull it off the grill at 125 degree internal temperature. Cover it with foil. Let the meat rest for 15 minutes. The carry over cooking will hit that 130-135 degree mark.
  • When ready to serve, slice across the grain.