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GrilledSanta Maria

Difficulty 2/5
Prep time 1-4 hrs

Cook time 60 mins
Serves 4-6

Hardwood Hickory

These California beef cuts are given a rubdown with a savory spice blend, grilled over aromatic hickory wood and mopped with a tangy dijon and vinegar garlic sauce for a wood-fired twist on this classic cook.



2 tsp Salt

2 tsp Black Pepper

2 tsp Garlic Powder

2 tsp Paprika

1 tsp Onion Powder

1 tsp Rosemary

1 tsp Cayenne Pepper

1 (2 1/2 lb) Beef Tri-Tip Roast

Mop Sauce

1/3 cup Red Wine Vinegar

1/3 cup Vegetable Oil

4 cloves Garlic, crushed

1/2 tsp Dijon Mustard


Mix salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne together in a bowl.

Place tri-tip in a baking dish and coat beef on all sides with the spice mixture. Cover the dish with plastic wrap and refrigerate for 1-4 hours.

Combine red wine vinegar, vegetable oil, crushed garlic and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.

When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

Remove the tri-tip from the fridge and place directly on grill grate. Brush with garlic-vinegar mop sauce.

Cook meat for 5 minutes, flip and baste. Repeat the flip and baste process every 5 minutes for 30-40 minutes total or until the internal temperature reaches 130℉.

Let rest 5-10 minutes before slicing. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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