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Grilled Santa Maria Tri-Tip

Traeger Kitchen


Grilled Santa Maria Tri-Tip

Prep Time

4 Hours

Cook Time

1 Hours

Effort
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Pellets

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.

Ingredients

How many people are you serving?

4

    Steps

    • 1

      Mix salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne together in a bowl.
    • 2

      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.
    • 3

      Combine red wine vinegar, vegetable oil, crushed garlic and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.
    • 4

      When ready to cook, set temperature to 500°F and preheat, lid closed for 15 minutes.
      Grill Icon
      Grill500˚
    • 5

      Remove the tri-tip from the fridge and place directly on grill grate. Brush with garlic-vinegar mop sauce.
    • 6

      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℉.
      Grill Icon
      Grill500˚
      Probe Icon
      Probe130˚
    • 7

      Let rest 5-10 minutes before slicing. Enjoy!

    Cooking Notes

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