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. Generously sprinkle Dry Rub all over Tri-tip. With your fingers, massage rub into the meat. Wrap Tri-tip in plastic wrap, refrigerate for 1 hour 15 minutes(longer if you need to or like to but no less).

Remove Tri-tip from the refrigerator. While still wrapped, allow meat to rest on counter for about 45 minutes. (Total marinating time for rub is a minimum of  is 2 hours).

While meat is coming to room temperature, build a nice fire in the grill.

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.

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While a Tri-Tip may appear to be lean, there is a fat side. Usually face-down in the meat case. While you do want a layer of fat, it’s okay to trim it back to about 1/8 to 1/4 inch layer.

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

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

Massage rib into the meat, wrap with plastic wrap. Place meat into the refrigerator for about 1 hour, 15 minutes. Remove from refrigerator about 45 minutes BEFORE grilling. Rest on counter while still wrapped.

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

Happy Grilling Everyone!