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: