This BBQ tri-tip recipe uses one whole triangular roast with Original Desert Dust. Sear, finish over indirect heat, then slice across the changing grain. Allow 30 minutes refrigerated with seasoning and a 10-minute rest after grilling.
Make it with The Original Desert Dust. Measure the Dust as listed, then taste before adding more seasoning.
Cooking another cut? Compare steak seasonings, then choose a recipe written for what is going on your grill.
Ingredients
1 whole beef tri-tip roast, about 3 lb (1.36 kg), with any thick fat cap trimmed to about 1/4 inch (6 mm)
2 level tablespoons (30 ml) Original Desert Dust
Directions
Trim and season. Pat the tri-tip dry and trim tough silverskin. Note the direction of its muscle fibers, then press Original Dust evenly over all sides. Cover and refrigerate for 30 minutes.
Set up two grill zones. During the refrigerator rest, preheat a covered grill to 375–400°F (190–205°C). Bank coals on one side or leave a gas burner area unlit. Clean the grate.
Brown the outside. Sear over direct heat for 3–4 minutes per side. Move away from flames if the seasoning darkens too quickly.
Finish over indirect heat. Move to indirect heat, close the lid and turn once. Begin checking after 25 minutes; allow roughly 45–65 minutes total grilling. Before removing, check several thick central spots away from fat: each must reach at least 145°F (63°C).
Rest and carve. Rest on a clean board for 10 minutes, loosely tented; the minimum after reaching 145°F is 3 minutes. Divide where the grain changes, rotate each section and slice across the fibers about 1/4 inch (6 mm) thick.
The Dust In This Recipe
The Original Desert Dust
$12.99
Make it with The Original Desert Dust. Measure the Dust as listed, then taste before adding more seasoning.
Cooking another cut? Compare steak seasonings, then choose a recipe written for what is going on your grill.
✦The Date Is the DifferenceOrganic Coachella Valley dates bring sweetness, body and depth.
✦Smoky & EarthyA balanced all-purpose blend made for everyday cooking.
IS THIS A RECIPE FOR TRI-TIP STEAKS OR A WHOLE TRI-TIP ROAST?
It is for one whole tri-tip roast, about 3 lb, sometimes labeled bottom sirloin tri-tip or triangle roast. Individual tri-tip steaks are thinner and need a different cooking schedule. If the package contains several separate steaks, do not use the whole-roast timing here.
HOW MUCH ORIGINAL DUST SHOULD I USE FOR A DIFFERENT SIZE ROAST?
Use 2 level teaspoons (10 ml) per pound of whole tri-tip as the starting measure. A 2.5 lb roast takes 5 level teaspoons (25 ml); a 3.5 lb roast takes 7 level teaspoons (35 ml). Original Dust already contains salt, so this recipe adds no separate salt. Seasoning intensity remains a matter of taste.
HOW LONG DOES A TRI-TIP TAKE TO GRILL?
Plan for about 45–65 minutes of grilling for a 3 lb roast, but shape, starting temperature and grill behavior can change that. The listed total of about 1 hour 55 minutes allows 15 minutes of preparation, 30 minutes refrigerated with seasoning, 60 minutes grilling and 10 minutes resting. Preheat during the refrigerator rest. Use the thermometer to decide when it is done.
WHY DOES THIS RECIPE USE 145°F INSTEAD OF A MEDIUM-RARE TARGET?
USDA recommends at least 145°F (63°C) before beef steaks or roasts leave the heat, followed by at least 3 minutes of rest. This recipe uses that minimum and a 10-minute rest. A lower temperature is a doneness preference, not the USDA minimum. Check the thick center rather than the thin tip, and do not judge safety by the meat color.
HOW DO I SLICE TRI-TIP WHEN THE GRAIN CHANGES DIRECTION?
Look for the long parallel muscle fibers. They turn in different directions across a tri-tip. Separate the roast near that change, then turn each section before slicing across its fibers. Thin slices shorten those fibers and make the beef easier to chew; cutting every slice in one direction can leave part of the roast chewy.
CAN I COOK THIS AHEAD, REFRIGERATE IT OR FREEZE IT?
Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3–4 days, or freeze sealed portions. Thaw in the refrigerator. Reheat gently with a splash of water or broth until the beef reaches 165°F (74°C); reheating will cook the slices further.
WHAT GOES WITH TRI-TIP, AND DOES ORIGINAL DUST CONTAIN MUSTARD?
Corn, a crisp salad, potatoes or sliced beef sandwiches all suit this BBQ main. The current Original Dust ingredient list includes mustard, along with dates, salt and other seasonings. Check the current package and any sides or sauces for allergens. A different seasoning blend may need a different quantity and can change the flavor.
