For enhanced flavor, consider adding a touch of smoked paprika to the spice rub. Using a meat thermometer is crucial for achieving the perfect level of doneness. Resting the roast is essential for allowing the juices to redistribute, resulting in a more tender and flavorful final product.
Grilled Tri-tip Roast
-
PREP TIME10 mins
-
COOK TIME4 hrs
-
TOTAL TIME4 hrs 10 mins
-
SERVING8 People
-
VIEWS75
Succulent and deeply flavorful, this grilled tri-tip roast is a culinary masterpiece, perfect for slicing and serving on crusty French rolls with a rich au jus. Experience the art of slow-cooked perfection!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate1 g
-
Cholesterol152 mg
-
Fiber0 g
-
Protein44 g
-
Saturated Fat14 g
-
Sodium411 mg
-
Sugar0 g
-
Fat34 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Prepare an outdoor grill for indirect heat. Lightly oil the grate to prevent sticking. (Prep time: 15 minutes)
02 Step
Recipe View In a small bowl, whisk together the garlic powder, onion powder, pepper, and salt. Generously rub the mixture all over the tri-tip roast, ensuring even coverage. (Prep time: 5 minutes)
03 Step
Recipe View Place the tri-tip roast, fat side up, on the hot grill over indirect heat. Position a drip pan underneath to catch the rendered fat and juices. (Prep time: 2 minutes)
04 Step
Recipe View Close the grill lid and maintain a consistent temperature of around 250-275°F (121-135°C). Bake/roast for 4 to 6 hours, or until the internal temperature reaches your desired level of doneness. Use a meat thermometer inserted into the thickest part of the roast to monitor the temperature. (Cook time: 4-6 hours)
05 Step
Recipe View For medium-rare, aim for an internal temperature of 130-135°F (54-57°C); for medium, aim for 135-145°F (57-63°C). Once the roast reaches the desired temperature, remove it from the grill and let it rest for at least 20 minutes before slicing against the grain. (Rest time: 20 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Arvel Mante
May 30, 2025This recipe is fantastic! The tri-tip came out incredibly tender and flavorful. The tips about resting the meat were spot on.
Princess Murray
May 20, 2025Great recipe! I added a bit of rosemary to the spice rub, and it was delicious. Will definitely make this again.
Violet Grant
Jan 22, 2025I followed this recipe for a family barbecue, and everyone raved about the roast. The spice rub is simple but effective.