Game Day Tri Tip
Recipe type: Direct and Indirect Grilling
  • 2½ to 3½ pound tri tip roast
  • Tri Tip Wet Rub:
  • 1 tablespoon kosher salt
  • 1 tablespoon finely chopped rosemary
  • 2 teaspoons Bull All Purpose Rub (or other beef rub)
  • 1 teaspoon garlic powder
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons liquid hickory smoke
  • For sandwiches:
  • Onion buns
  • Bull BBQ Sauce or other BBQ sauce
  • Fresh grated horseradish or prepared horseradish
  • Sliced tomatoes (optional)
  • Sliced cheddar cheese (also optional)
  1. Place kosher salt and rosemary in a spice grinder or food processor and blitz until very fine. Transfer to a small bowl and mix in the remaining ingredients for form a wet rub. This makes 3+ tablespoons. Use 1 tablespoon per pound of meat.
  2. Remove meat from fridge an hour (or two) before grilling. Rub with Tri Tip Wet Rub using 1 tablespoon per pound of meat. Let set at room temperature until ready to grill.
  3. Set up grill for both direct grilling over medium-high heat and also a zone for indirect heat. Sear meat fat side up until well-marked and a little charred. Turn and repeat on the other side. Move to the indirect area, cover grill and and grill until an instant-read thermometer inserted into the thickest part registers 130 degrees F, about 30 minutes. Tri tip is best served rare to medium rare... medium should be your upper most limit of doneness; overcooking can dry the meat, leaving it tough and unappetizing.
  4. Transfer meat to a cutting board and let rest 15 minutes before slicing. Slice thinly on the bias and across the grain. Serve immediately as is, make some amazing sandwiches or even a fantastic steak salad!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at