Dry Rub Tri Tip Recipe

Trim and dry

Pat the tri-tip dry with paper towels. Trim any excessive silver skin or large pockets of fat, leaving a thin fat cap for flavor.

Make the rub

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, ground cumin, chili powder, and cayenne pepper. Mix thoroughly so the sugar and spices are evenly distributed.

Oil and apply rub

Rub the tri-tip all over with 1 tablespoon olive oil to help the rub adhere. Generously coat the meat with the dry rub, pressing it into all surfaces. Use all of the rub; the outer layer will form a flavorful crust.

Rest before cooking

Let the rubbed tri-tip sit at room temperature for 30–45 minutes (or refrigerate covered for up to 8 hours for deeper flavor). If refrigerated, bring it back to room temperature for 30 minutes before cooking.

Preheat grill or oven

For grill: set up a two-zone fire (medium-high direct heat around 450°F and indirect side at about 300–350°F). For oven: preheat to 425°F with a rack in the middle and a heavy skillet (cast iron) if you plan to sear on the stovetop first.

Sear (optional) and cook

Grill method: Sear the tri-tip over direct heat 3–4 minutes per side to develop a crust, then move to indirect heat and continue cooking until internal temperature reaches 125–130°F for medium-rare (about 20–30 more minutes depending on thickness). Oven/skillet method: Heat a cast-iron skillet over high heat until smoking; sear 2–3 minutes per side, then transfer to the oven and roast until internal temp reaches 125–130°F (about 20–30 minutes). Use an instant-read thermometer at the thickest part.

Rest the meat

Remove tri-tip from heat and tent loosely with foil. Rest 10–15 minutes so juices redistribute and the internal temperature rises a few degrees.

Slice correctly

Identify the grain direction (tri-tip has two grain directions). Slice across the grain on a slight diagonal into 1/4-inch to 1/2-inch thick slices for tender bites.

Combine

In a small saucepan combine ketchup, apple cider vinegar, brown sugar, honey, soy sauce, Worcestershire sauce, smoked paprika, minced garlic, crushed red pepper flakes, water, salt, and black pepper.

Simmer and reduce

Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally. Reduce heat to low and simmer 8–12 minutes until slightly thickened and glossy. Stir more frequently near the end to prevent sticking.

Finish with butter and adjust seasoning

Remove from heat and whisk in 1 tablespoon unsalted butter until melted for shine and balance. Taste and adjust sweetness, acidity, or heat: add a little extra honey for sweetness, vinegar for tang, or red pepper for heat as desired.

Brush or serve

You can brush the sauce on the tri-tip during the last 3–5 minutes of cooking (apply sparingly so sugars don’t burn) or serve it on the side for dipping.

Arrange sliced tri-tip on a platter. Spoon or brush some of the sweet & spicy BBQ sauce over the meat and garnish with chopped cilantro or parsley. Serve with lemon or lime wedges on the side for a bright squeeze if desired.