Tri-Tip Barbecue with Herb Dry Rub

One of Hubby’s favorite cuts of meat to cook up on the grill has got to be Tri-Tip. When cooked right, it is flavorful and tender, with just the right amount to fat-to-meat ratio to keep everything moist. With Tri-Tip, it’s not so much what the meat is rubbed with (although different combinations of spice and herbs does render various flavors) but how you grill it that makes this cut of meat so awesome. We like to make sure there’s plenty of rub worked into the fat as well as the meat.

Tri-Tip is grilled fat-side up to start, allowing the seasoned fat to melt down into the brisket, imparting all the wonderful flavors of the rub and the cut of meat.

I love Tri-Tip served with all the usual sides – country fried taters and Ranch Style Beans are two of my favorites. Late in the season, when fresh local corn is at its peak, there is nothing so wonderful as husk-wrapped corn cooked up right on the grill. While I have noticed ears of corn in the markets already this year, taking a drive out into the country lets me know it’s not locally grown. When the time is right for corn, we like to drive out to the farms that sell only what is picked that day. It means getting an early start because once the morning’s pickings are sold, that’s it – no more corn.

Tri-Tip Barbecue with Herb Dry Rub
3-4 lbs Tri-Tip Brisket
¼ Teaspoon Fresh Ground Black Pepper
1 ½ Teaspoon Garlic Salt
½ Teaspoon Celery Salt
¼ Teaspoon Onion Powder
¼ Teaspoon Sweet Paprika
¼ Teaspoon Dill Weed
¼ Teaspoon Dried Sage
¼ Teaspoon Rosemary

Mix all ingredients for Herb rub. Rub into Tri-tip brisket. Wrap brisket in plastic wrap, refrigerate for 1 hour 15 minutes.

Remove from refrigerator, let stand on counter for 45 minutes prior to grilling. (Total marinating time is 2 hours)

Build nice bed of hot coals. Open the bottom and top vents half way, place grate over coals and close lid to heat, about 5 minutes. Clean grate and oil paper towels dipped in vegetable oil.

Raise coals to high position (or lower grate, depending upon grill). Grill meat, fat side up, for 3-5 minutes or until nicely seared. Turn and sear other side. Lower coals (or raise the grate, depending upon grill), cover and continue to cook meat 7-10 minutes longer. Turn and cook 6-8 minutes longer or until cooked to desired doneness. Transfer to platter and tent loosely.

The key to a juicy piece of meat is to let the meat rest 10-15 minutes after grilling to allow the juices to soak back into the meat rather than run all over the cutting board.


Tri-Tip with Herb Rub (2)

Gather all your ingredients for the herb rub, a nice bowl for mixing and your measuring spoons.

Tri-Tip with Herb Rub (3)

Mix ingredients for herb rub into a bowl. Rub tri-tip well with seasonings.

Tri-Tip with Herb Rub (4)

Once rub is massaged into the meat, wrap with plastic wrap. Place meat into the refrigerator for about 1 hour, 15 minutes (longer if you need to or like to). Then remove from refrigerator. While still wrapped, allow meat to rest on counter for about 45 minutes. Place on grill fat-side up. Sear, turn, sear, turn. Lower coals and cook each side about 10 minutes longer or until meat as reached desired doneness. Remember, ends will be more done than middle, thus allowing everyone their favorite “cooked” meats – from medium to rare.

Tri-Tip with Herb Rub (5)

Remove from grill, tent to keep warm and allow to rest 10 minutes. Slice and serve. If desired, spoon puddled drippings over slices for added flavor.

Tri-Tip with Herb Rub (6)

Tri-Tip Barbecue is great with Country Fried Taters and Smoke-House Ranch Beans. Yummy country eating at its best.


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