Santa Maria Tri Tip
Transport your taste buds to California's Central Coast with this outrageously flavorful Santa Maria Tri-Tip recipe, a true star of backyard barbecues! Featuring a tender tri-tip roast enhanced with a bold, aromatic dry rub of kosher salt, cracked black pepper, garlic powder, and a touch of smoky paprika, this dish captures the essence of Santa Maria-style barbecue. The addition of dried rosemary and oak wood chips infuses the meat with a rich, earthy smokiness, while a high-heat grill sear delivers an irresistible crust. Marinated for maximum flavor and grilled to perfection, this recipe results in juicy, perfectly sliced tri-tip that pairs beautifully with classic sides like grilled veggies and garlic bread. Whether hosting a summer cookout or looking to elevate weeknight grilling, this Santa Maria Tri-Tip is guaranteed to impress. Keywords: Santa Maria Tri-Tip, California barbecue, grilled tri-tip recipe, smoky tri-tip, backyard BBQ recipe.
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Recipe Information
Ingredients
- 2.5 pounds Tri-tip roast
- 1.5 tablespoons Kosher salt
- 1 tablespoon Black pepper, freshly cracked
- 1 tablespoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Dried rosemary
- 2 tablespoons Olive oil
- 2 cups Wood chips (preferably red oak)
Instructions
Trim any excess fat or silver skin from the tri-tip roast. Pat the roast dry with paper towels to ensure the surface is ready to hold the seasoning.
In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, paprika, and dried rosemary. Mix the spices thoroughly to create the Santa Maria rub.
Rub the tri-tip evenly with olive oil to create a base for the spices. Generously coat all sides of the roast with the spice rub, pressing it gently into the meat to adhere.
Cover the seasoned tri-tip with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or preferably overnight for deeper flavor.
About 30 minutes before cooking, remove the tri-tip from the refrigerator and allow it to come to room temperature while you prepare the grill.
Preheat a grill to medium-high heat (about 400°F) and prepare for indirect grilling. For added flavor, soak red oak wood chips in water for 30 minutes, then drain and add them to the grill as per your grill manufacturer’s instructions.
Sear the tri-tip directly over the heat for 3-4 minutes per side to develop a golden crust. Move the roast to the cooler, indirect heat zone of the grill.
Close the grill lid and cook the tri-tip for approximately 20-30 minutes, flipping once halfway through. Use a meat thermometer to monitor the internal temperature. For medium-rare, aim for 130°F in the thickest part of the meat.
Once the tri-tip reaches your desired doneness, remove it from the grill and let it rest for 10 minutes under a tent of aluminum foil to allow the juices to redistribute.
Slice the tri-tip against the grain into thin strips and serve immediately. Enjoy your Santa Maria Tri-Tip alongside traditional sides like grilled vegetables, salsa, and buttery garlic bread.
Nutrition Facts
Calories |
3155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.9 g | 255% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 3345 mg | 145% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 0.5 g | ||
| Protein | 297.7 g | 595% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 4094 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
