RJ's 3-Rivers BBQ Santa Maria Tri-Tip
Originally created in Santa Maria, California but has become a favorite across the USA. Sometimes it’s hard to find and many butchers substitute sirloin. The key to knowing whether it’s a true tri-tip is the shape. It is the bottom end of the sirloin, and it should be a triangle shape as shown below. Notice the grain direction, because when you cut it, always cut against the grain or it will be tough.
This is a reverse sear recipe. Enjoy!
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Wood:
I like Hickory or Oak
Temp:
200° for the entire cook
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Binder:
Olive Oil
Rub:
RJ's 3-Rivers Texas Bold Beef Rub
You can add a little extra garlic powder or fresh crushed garlic before you add your rub to enhance the flavor.
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Cook:
Put your Tri-Tip on the smoker and insert a probe in the center. Cook until your meat reaches between 110° to 115°. Take off and sear over high heat until the internal temperature reaches 125°. Remove from grill and rest for at least 15 minutes. Cut against the grain and serve.