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.
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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 on all sides with the rub. Cover the dish with plastic wrap and refrigerate for up to 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 500°F 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 15 minutes, flip and baste. Repeat the flip and baste process every 15 minutes for 30-40 minutes total or until the internal temperature reaches 130℉.
Let rest 5-10 minutes before slicing. Enjoy!
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