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!
Category
Entree
Cuisine
American
Servings
2
Prep Time
30 minutes
Cook Time
20 minutes
Calories
616
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.
Ingredients
- 1 tri-tip roast
-
Smoke on Wheels BBQ Marinade
-
Cattleman's Grill California Tri-Tip Rub
Directions
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 Cattleman's Grill California Tri-Tip Rub. 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 Cattleman's Grill California Tri-Tip Rub.
First we smoke. Then we sear.
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 616
- Carbs
- 14 grams
- Protein
- 82 grams
- Fat
- 25 grams
- Sodium
- 957 milligrams
