We are on a beef kick here at Rendezvous. Our go to cut for the grill as of late has been the Tri Tip. Grilling this meat to perfection, however, requires a bit of practice. The best place to start is with a good seasoning.
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You can’t go wrong with Traeger’s Santa Maria Tri Tip recipe.
But if you want to try your hand at rub-making, give this Mexican Dry Rub a try.
If you like it on beef, try it on chicken and pork too. We love this recipe so much, we keep a small batch of this rub mixed and ready to go in our pantry.
Pro-tip: This rub can pack a punch. If you are keeping several pre-mixed rubs on hand, a label is a must.
If you’re grilling or smoking the Tri-Tip, a good char and crust will provide lots of flavor. But this cut is very easy to overcook. When in doubt, use a meat thermometer.
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Here’s a helpful “how to” from Traeger on carving up your creation (once you’ve tented it, and let it rest appropriately):
Here’s what the result should look like:
♨️This is one awesome looking Tri Tip! So Tender and Juicy 💦💦💦. • #CertifiedGrillLover | 📹: @rendezvousbbq "🔥💨Traegered Tri Tip💨🔥Juicy, tender, and great smoky flavor. My new cimitar sliced through like buttah. Had to cut the vid short to grab some paper towels…swamped my kitchen table with steak juice. Again. Family was pleased. Plating presentation coming next. . 🎥@rendezvousbbq 🔪@dalstrong 📋@cairnswoodcraft 💨@traegergrills 🍖@costco . 1⃣ 1 hr smoke bath @ 180F. 2⃣ Turn up 350F until IT of 135F. 3⃣ Tent with foil, rest 20 mins. 4⃣ Sliced.