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Sliced Santa Maria–style grilled tri-tip showing juicy pink interior and charred crust.
Brian

Santa Maria–Style Grilled Tri-Tip

A California BBQ classic! Juicy, smoky tri-tip seasoned with a simple Santa Maria–style rub and grilled to perfection using a two-zone method.
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Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Main Course
Cuisine: American, BBQ
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Tri-Tip Roast (about 3 pounds)
  • 2 tsp salt
  • 2 tsp freshly ground black pepper
  • 2 tsp garlic powder
  • 1.5 tsp paprika
  • 1 tsp onion powder
  • 1 tsp dried rosemary
  • 1 tsp cayenne pepper optional for heat

Equipment

  • Grill (gas or charcoal)
  • Tongs
  • Meat Thermometer
  • Aluminum foil
  • Cutting board
  • Sharp carving knife
  • small mixing bowl

Method
 

  1. Bring the tri-tip to room temperature for about 30 minutes before grilling.
  2. Set up the grill for two-zone cooking: one side on high heat, the other side off for indirect heat. If you have a sear burner, turn it on.
  3. Mix all rub ingredients in a small bowl. Pat the tri-tip dry and coat it evenly on all sides with the seasoning. Let rest at least 1 hour or refrigerate overnight for deeper flavor.
  4. Place the tri-tip directly over high heat and sear for 5 minutes per side to develop a flavorful crust.
  5. Move the tri-tip to the indirect heat zone, close the lid, and lower the temperature to about 350°F.
  6. Grill until the internal temperature of the thickest part reaches 130°F for medium-rare, flipping every 5 minutes for even cooking (about 30–40 minutes total for a 3-lb roast).
  7. Remove the tri-tip from the grill and rest it under a loose foil tent for 10–15 minutes.
  8. Slice thinly against the grain for the most tender results. If you’re new to cutting tri-tip, refer to a slicing guide such as the one on Smoking-Meat.com.

Notes

• For perfect doneness, aim for an internal temperature of 130°F for medium-rare or 140°F for medium.
• Let the tri-tip rest before slicing—this helps retain juices.
• Always slice against the grain for the most tender results.
• The Santa Maria rub works beautifully on other meats like skirt steak or chicken.
• Leftovers make fantastic tacos, wraps, or grain bowls the next day.