Grilling tri-tip over indirect heat first, then searing it directly over the coals, produces even doneness. If you’ve been searching for how to cook tri tip on bbq, you’re in the right place. This cut can be tricky, but with the right method, you’ll get a juicy, flavorful result every time.
Tri-tip is a triangular cut from the bottom sirloin. It’s lean but tender if cooked correctly. Many people overcook it, ending up with dry meat. Not today.
We’ll walk through everything step by step. From choosing the right tri-tip to resting it after grilling. Let’s fire up the grill.
What Is Tri-Tip And Why Grill It?
Tri-tip comes from the bottom of the sirloin. It’s popular in California, especially for Santa Maria-style BBQ. The cut has a thick end and a thin end, which makes even cooking a challenge.
Grilling over indirect heat first solves that. It allows the thicker part to cook more slowly. Then a quick sear over direct heat gives you a nice crust.
This method works on charcoal or gas grills. You just need two zones: one for indirect heat and one for direct heat.
Choosing The Right Tri-Tip
Start with a good piece of meat. Look for a tri-tip that’s about 1.5 to 2.5 pounds. It should have a nice fat cap on one side. That fat adds flavor and moisture.
If the fat cap is too thick, trim it to about 1/4 inch. Leave some fat for taste. Also check for even thickness. A uniform shape helps with even cooking.
Buy from a trusted butcher or grocery store. Prime or choice grade works best. Avoid select grade—it’s too lean and can dry out.
Prepping The Tri-Tip
Take the tri-tip out of the fridge 30-40 minutes before grilling. This lets it come to room temperature. Cold meat cooks unevenly.
Pat it dry with paper towels. Moisture on the surface prevents a good sear. Then season generously.
Simple Dry Rub Recipe
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
Rub the mixture all over the tri-tip. Don’t forget the sides. Let it sit for 15-20 minutes while you set up the grill.
Setting Up The Grill For Two-Zone Cooking
Two-zone cooking is key for how to cook tri tip on bbq. You need a hot side for searing and a cooler side for indirect cooking.
For Charcoal Grills
- Light a chimney of charcoal. Let it ash over.
- Dump the coals on one side of the grill. Leave the other side empty.
- Place the grate on. Cover and let it heat for 10 minutes.
- Aim for 300-325°F on the indirect side.
For Gas Grills
- Turn on one or two burners to medium-high. Leave the others off.
- Close the lid. Let it heat for 10 minutes.
- Check temperature on the indirect side. It should be around 300-325°F.
You’ll also need a instant-read thermometer. Guessing doneness leads to overcooking. Trust the temp.
How To Cook Tri Tip On Bbq: Step-By-Step
Now for the main event. Follow these steps for perfect tri-tip every time.
Step 1: Sear Over Direct Heat First (Optional)
Some people sear first, then finish indirect. Others do indirect first, then sear. Both work. We’ll do indirect first for more control.
But if you prefer a crust from the start, sear for 2-3 minutes per side over direct heat. Then move to indirect.
Step 2: Cook Over Indirect Heat
Place the tri-tip on the cooler side of the grill. Fat cap up. Close the lid.
Cook for about 25-35 minutes. Flip once halfway through. Use a thermometer to check internal temp.
Target temps:
- Rare: 125°F
- Medium-rare: 135°F
- Medium: 145°F
- Well done: 155°F+ (not recommended)
Pull the tri-tip off the indirect side when it’s 10-15°F below your target. It will rise during resting.
Step 3: Sear Over Direct Heat
Move the tri-tip to the hot side of the grill. Sear for 2-3 minutes per side. You want a dark, caramelized crust.
Don’t leave it too long. The inside can overcook quickly. Watch the thermometer.
If you want crosshatch marks, rotate the meat 45 degrees halfway through each side.
Step 4: Rest The Meat
This is critical. Place the tri-tip on a cutting board. Tent loosely with foil. Let it rest for 10-15 minutes.
Resting allows juices to redistribute. Cut too soon and they’ll run out. Your meat will be dry.
Step 5: Slice Against The Grain
Tri-tip has two grain directions. The thick end runs one way, the thin end another. Find the grain and slice perpendicular to it.
Cut thin slices, about 1/4 inch thick. Thick slices can be chewy. Serve immediately.
Common Mistakes To Avoid
Even experienced grillers mess up tri-tip. Here are the biggest errors.
- Skipping the rest: You lose all the juices.
- Overcooking: Tri-tip is lean. Medium-rare is best.
- Cutting with the grain: You’ll get tough, stringy meat.
- Not using a thermometer: Guessing leads to failure.
- Grilling over direct heat only: The thin end burns before the thick end cooks.
Flavor Variations And Marinades
Tri-tip takes well to different flavors. Try these ideas.
Santa Maria Style
The classic. Use a rub of salt, pepper, garlic, and parsley. Grill over red oak if possible. Serve with salsa and beans.
Asian-Inspired Marinade
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
Marinate for 2-4 hours. Pat dry before grilling.
Spicy Chipotle Rub
- 2 teaspoons chipotle powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
Apply rub and let sit for 30 minutes. Grill as directed.
Serving Suggestions
Tri-tip pairs well with simple sides. Here are some ideas.
- Grilled vegetables like asparagus or bell peppers
- Garlic bread or crusty rolls
- Simple green salad with vinaigrette
- Roasted potatoes or rice pilaf
- Beans or corn on the cob
Leftovers are great in sandwiches, tacos, or salads. Slice thin and reheat gently.
How To Store And Reheat Leftovers
Store leftover tri-tip in an airtight container in the fridge. It keeps for 3-4 days.
To reheat, use a low oven or skillet. Add a splash of beef broth to keep it moist. Avoid the microwave—it toughens the meat.
You can also slice it cold for sandwiches. That’s often better than reheating.
Frequently Asked Questions
Can I Cook Tri-tip Directly Over High Heat?
Not recomended. Direct heat alone will burn the outside and leave the inside raw. Use the two-zone method for best results.
What Temperature Should Tri-tip Be When Done?
For medium-rare, pull at 135°F. It will rise to 145°F during resting. Use a instant-read thermometer.
Do I Need To Flip Tri-tip While Cooking?
Yes, flip once during indirect cooking. This helps it cook evenly. Also flip during searing.
Can I Use A Gas Grill For Tri-tip?
Absolutely. Set up two zones: one burner on high, others off. Cook indirect first, then sear over the hot burner.
How Long Does It Take To Cook Tri-tip On BBQ?
Total time is about 40-50 minutes. That includes indirect cooking (25-35 minutes) and searing (4-6 minutes). Plus resting.
Final Tips For Perfect Tri-Tip
Practice makes perfect. The first time might not be ideal. That’s ok.
Write down your grill temp and cook time. Adjust next time. You’ll get a feel for it.
Remember: indirect heat first, then sear. Rest well. Slice against the grain. That’s the secret to how to cook tri tip on bbq.
Now go fire up that grill. You’ve got this. Well, you will after a couple tries.
Enjoy your perfectly cooked tri-tip. It’s a meal worth repeating.