I just got back from Costco with two Tri Tip! I'll be cooking them over some Red Oak. I'll use a Santa Maria Rub and basting them with with Santa Maria style Marinade!
Rub
6 tablespoons Salt
4 tablespoons Granulated Garlic
2 teaspoons Ground Black Pepper
2 teaspoons Cayenne Pepper
2 teaspoons White Pepper
1 teaspoon Granulated Onion
Marinade
1/2 cup red wine vinegar
1/2 cup garlic-infused Olive oil
1 Teaspoon Dijon Mustard
1 Teaspoon Rub or to taste
Use half of the seasoning mixture to coat all over the tri-tips refrigerate 4 hours. Let rest for 30 minutes at room temperature. Place the tri-tips over a low temperature fire. Turn as the first side gets crispy, approximately 6 to 8 minutes. Just keep a close eye out for flare-ups.
Continue to turn tri-tips about every 5 minutes. After every turn, baste with sauce and season lightly. Continue turning until the tri-tips are cooked to your liking. Remove from fire and let rest for 10 minutes before cutting into 1/2-inch slices against the grain.
Rub
6 tablespoons Salt
4 tablespoons Granulated Garlic
2 teaspoons Ground Black Pepper
2 teaspoons Cayenne Pepper
2 teaspoons White Pepper
1 teaspoon Granulated Onion
Marinade
1/2 cup red wine vinegar
1/2 cup garlic-infused Olive oil
1 Teaspoon Dijon Mustard
1 Teaspoon Rub or to taste
Use half of the seasoning mixture to coat all over the tri-tips refrigerate 4 hours. Let rest for 30 minutes at room temperature. Place the tri-tips over a low temperature fire. Turn as the first side gets crispy, approximately 6 to 8 minutes. Just keep a close eye out for flare-ups.
Continue to turn tri-tips about every 5 minutes. After every turn, baste with sauce and season lightly. Continue turning until the tri-tips are cooked to your liking. Remove from fire and let rest for 10 minutes before cutting into 1/2-inch slices against the grain.
