Grilled Tri-Tip with Oregon Herb Rub

Grilled Tri-Tip with Oregon Herb Rub

148
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 servings 214 cals
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Original recipe yields 10 servings

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Nutrition

  • 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

148
  1. 185 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...

The BEST rub, ever! I live on the central coast, where Santa Maria style BBQ is #1, and this recipe surpasses that in flavor, hands down! I used it several times for family BBQ's and everyone as...

Very good. I think the key here is the celery salt and rosemary...possibly the sage. I usually work in a little Worcestershire or steak sauce before applying the rub (for slight carmelization), ...

YUM! This was an excellent Rub. I will keep on using this, it was delicious. I did bake my Tri-Tip (after searing) @ 350 for about an hour or so, I like mine Medium Rare :)

This was my first dry rub and everybody loved it. I did make a couple of changes, I read the other reviews and did cut out the salt and added 2TBS garlic powder, also increased the black pepper ...

This rub was great!! As other viewers, I omitted the garlic salt & used garlic powder. That is all I changed. I had a 2 1/4 lb roast. Roasted it in oven @ 425 degrees for 40 min; tented it, ...

Excellent choice for grilled tri tip roast. First time, I made the rub exactly as written. Second time, I corrected to 1 tsp salt and crushed celery seed instead of celery salt. Perfection! As o...