Grilled Tri-Tip with Oregon Herb Rub

Grilled Tri-Tip with Oregon Herb Rub

147
CHIEFWMS 1

"I have loved tri-tip (bottom sirloin) ever since my father-in-law in Santa Barbara introduced me to it. Tri-tip is a cut of meat that first became popular in Santa Maria, on the central coast of California. I love the taste of the original Santa Maria rub, but this is even better."

Ingredients

4 h {{adjustedServings}} servings 214 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 0.3g
  • < 1%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 1083 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

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  1. Mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl. Store in an airtight container at room temperature until ready to use.
  2. Use a damp towel to lightly moisten the roast with water, then pat with the prepared rub. Refrigerate for a minimum of 2 hours, up to overnight, for the flavors to fully come together.
  3. Preheat an outdoor grill for high heat and lightly oil grate.
  4. Place the roast onto the preheated grill and quickly cook until brown on all sides to sear the meat, then remove. Reset the grill for medium-low indirect heat (if using charcoal, move coals to the outside edges of the grill pit).
  5. Return the roast to the grill, and cook, turning occasionally, until the desired degree of doneness has been reached, about 1 1/2 hours for medium-well. Remove from the grill and cover with aluminum foil. Allow to rest for 10 minutes before carving across the grain in thin slices to serve.
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Reviews

147
  1. 184 Ratings

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If you've never cooked a tri-tip roast, it's a must. It's the easiest, fastest, and tastiest roast that most people aren't aware of. This is an old family tried and true recipe that my sister d...

I used this on a tri tip roast but the weather wasn't so great so instead of grilling, I seared in olive oil and then roasted at 325 in the oven till done (about 1hr.15min.). I reserved a bit o...

THE BEST!!! I wish I could give this 10 stars, it was that good! I did leave the rub on for almost 24 hours and the only thing I changed was to use granulated garlic instead of garlic salt, whic...