Ready to try tri-tip? A tri-tip is a cut of beef from the bottom sirloin, shaped to resemble a triangle, most known in the state of California. It is best prepared using the reverse sear method.
Featuring Sucklebusters 1836 Beef Rub, Honey Chipotle by Red Beard Seasonings, Mike's Original Southern BBQ Sauce by Southern City Flavors & Chipotle Aioli Garnishing Squeeze by Terrapin Ridge Farms from our "Low & Slow, Bro" BBQ box.
Ready to try tri-tip? A tri-tip is a cut of beef from the bottom sirloin, shaped to resemble a triangle, most known in the state of California. It is best prepared using the reverse sear method.
This recipe features four premium products from our "Low & Slow, Bro" BBQ box:
Sucklebusters 1836 Beef Rub
Honey Chipotle by Red Beard Seasonings
Mike's Original Southern BBQ Sauce by Southern City Flavors
Spicy Chipotle Garnishing Squeeze by Terrapin Ridge Farms
Author:
Pitmaster Rosalie Pareja
Ingredients
Sucklebusters 1836 Beef Rub
Honey Chipotle by Red Beard Seasonings
Mike's Original Southern BBQ Sauce by Southern City Flavors
1 Tri-Tip Steak, about 3 lb
Cooking Oil
Bonus Recipe Idea: Street Corn Tri-Tip Tacos
Chipotle Aioli Garnishing Squeeze by Terrapin Ridge Farms
Cilantro
Cotija Cheese
Street Corn
Tortillas
Cook the Tri-Tip according to the recipe, then add to a fried tortilla with cilantro, cotija, street corn, and Chipotle Aioli Garnishing Squeeze by Terrapin Ridge Farms. You won’t regret it!
Preheat your smoker to 220 °F using hickory or oak chunks, hickory blend pellets or charcoal.
Prepare the tri-tip: Using a pairing or boning knife, remove silverskin or any hanging pieces of fat.
Set in a food safe container and add 4 Tbsp Mike's Original Southern BBQ Sauce by Southern City Flavors, along with 1 Tbsp cooking oil, and 1 Tbsp Honey Chipotle by Red Beard Seasonings. Let marinate in the refrigerator for at least 1 hour.
Remove from marinade and season the tri-tip with Sucklebusters 1836 Beef Rub.
Place the tri-tip in the smoker over indirect heat.
Smoke the tri-tip for 30 to 45 minutes or until the internal temperature hits 110 °F.
Remove the tri-tip from the smoker and let it rest for 15 minutes.
Prepare to sear: Using your grill, smoker, flat top grill, or induction burner, preheat cooking medium to 400 °F.
Apply cooking oil to the surface before searing.
Sear the tri-tip for 3-4 minutes each side, or until desired crust and temperature. We like to pull it off at 135 °F internal and serve it closer to 137 °F.
Let rest and slice against the grain. Enjoy!
Recipe Note
Pro Tip: The grains of the tri-tip run in two different directions. Make sure to separate them and cut against the grain to fully experience this wonderful and tender cut of beef!
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