While this isn't an authentic Santa Maria style tri-tip, the reverse sear method adds a touch of smoke, and the marinade and Santa Maria style rub give you the big flavor of the California classic!
Reverse Seared Tri-Tip
Treat your taste buds to an unforgettable experience with the Santa Maria style Tri-Tip Recipe! Using the reverse sear method for a light touch of smoke and a flavorful marinade and Santa Maria style rub, this classic California dish will surely tantalize your senses.
- 1 tri-tip roast
Smoke on Wheels BBQ Marinade
- Oakridge BBQ Santa Maria Seasoning
Trim excess fat and silver skin from the roast. Place in a zip-top bag with the Smoke on Wheels BBQ Marinade. Let marinate for 1-2 hours.
Preheat your Yoder Smokers YS640 Pellet Grill to 250°F, set up for indirect grilling/smoking.
- Remove the roast from the marinade. Wipe off excess marinade. Season with Oakridge BBQ Santa Maria Seasoning. Smoke at 250°F until the internal temperature reaches 110°F. Remove from the grill. Cover loosely with foil.
If you have a two-piece diffuser, remove the door and place GrillGrates over the firebox. If you have a one piece, completely remove the diffuser plate. Turn the grill up to 475°F.
- When the grill comes up to temp, grill the roast on both sides to achieve nice grill marks. Remove when the internal temperature reaches 125°F. Rest 10 minutes before slicing thin, against the grain.
Excess fat and silver skin on the surface only inhibits smoke and rub penetration. Get rid of it!
A soak in Smoke on Wheels’ savory BBQ Marinade is a perfect compliment to the Santa Maria style rub from Oakridge BBQ.
First we smoke. Then we sear.
- Serving Size
- 4 oz
- per serving
- 14 grams
- 82 grams
- 25 grams
- 957 milligrams