How to BBQ a Tri Tip Roast - Outdoor Cabinets

A tri tip roast is a delicious and flavorful cut of beef that is ideal for grilling or barbecuing. When properly prepared, tri tip can be juicy, tender and full of savory beefiness. Grilling tri tip over charcoal or hardwood adds great smoky flavor. With the right technique, tools and seasonings, you can make restaurant-quality tri tip at home.

Introduction to Tri Tip

Tri tip comes from the bottom sirloin area of the cow. It’s a small triangular-shaped roast that weighs two to three pounds. While not as well known as other beef cuts like ribeye or tenderloin, tri tip has become popular for barbecue in recent years.

Some key things to know about tri tip roast:

It has rich beefy flavor similar to sirloin or flank steak. When grilled over fire, it takes on a lovely smoky taste.
The meat grains run in multiple directions, which means you need to slice it properly to ensure tenderness.
Tri tip can be prepared using direct or indirect heat on a grill. The direct method gives it a nice char while indirect cooking keeps it moist.
Proper seasoning and marinating helps bring out the best flavor. Cracked peppercorns, garlic, chili flakes and fresh rosemary are all excellent complements to tri tip.
Don’t overcook tri tip or it can become tough and dry. Medium rare to medium doneness is ideal.

With the right tools and techniques, you can make amazing barbecue tri tip at home that’s tender, juicy and packed with flavor.

Equipment Needed for Grilling Tri Tip

Having the proper equipment will make preparing tri tip roast much easier:

Charcoal or Gas Grill – You’ll want a grill with a lid for good heat control. Kettle style charcoal grills or gas grills work great.
Meat Thermometer – A probe or instant read thermometer is essential for checking doneness. Remove tri tip when it hits 130-135°F for medium rare.
Basting Brush – Use to apply glazes and sauces during grilling. Silicone brushes withstand high heat.
Grill Brush – For cleaning the grill grate before and after cooking. Stainless steel bristles won’t melt.
Tongs – Use long sturdy tongs for easily flipping the tri tip.
Carving Knife – A sharp knife makes slicing cooked tri tip across the grain clean and easy.
Aluminum Foil – If cooking tri tip indirectly, use foil to make a drip pan underneath.
Cooler – After grilling, let tri tip rest wrapped in foil and placed in a cooler for 15 minutes.

The right prep tools will also help with trimming, seasoning, marinating and slicing the tri tip. Having a cutting board, knives, meat mallet, injector, spices, herbs and marinades on hand is key.

How to Grill Tri Tip – Step By Step Process

Follow these steps to make perfect grilled tri tip roast:

1. Trim and Prepare the Meat

Take the tri tip out of packaging and trim off any excess fat or silver skin. Try to leave a thin layer of fat for added moisture.
Pat the meat dry with paper towels. Apply seasoning or dry rub generously on all sides.
If marinating, place tri tip in a Ziploc bag and pour in marinade. Seal bag then massage marinade into meat. Refrigerate for 2-12 hours.

2. Preheat Grill Properly

For charcoal, ignite a full chimney of coals. Once ready, distribute evenly across bottom of grill.
For gas, turn all burners to high and close lid. Heat grill for 15 minutes.
Clean grill grate thoroughly. Brush with oil to prevent sticking.
Adjust heat to medium-high, around 400°F. Leave lid open on gas grill.

3. Cook Using Direct or Indirect Heat

Direct: Place tri tip directly over hot coals or flames. Move around occasionally to prevent burning.
Indirect: Position tri tip to the side of heat source, over drip pan. Close lid for convection cooking.
Flip meat every 5-7 minutes for even browning. Brush with glaze in last 10 minutes if desired.

4. Monitor Temperature and Doneness

Check meat temp periodically. Remove from grill when it reaches 130-135°F for medium rare.
Meat should have nice char marks on both sides. Juices should run clear when pierced with knife.
If flare ups occur, move tri tip temporarily to indirect heat. Close lid to extinguish flames.

5. Let Tri Tip Roast Rest

Place grilled tri tip on cutting board and tent loosely with aluminum foil.
Put board in cooler and close lid. Let rest 15-30 minutes.
This allows juices to reabsorb for a moist and tender result.

6. Slice and Serve Tri Tip

Using a sharp knife, thinly slice tri tip across the grain. Cut at slight angle against meat fibers.
Fan out slices on platter. Pour over any juices from cutting board.
Season again with salt and pepper if desired. Serve while hot.

Proper resting, slicing and serving brings this barbecue tri tip recipe together for amazing results!

How Long to Grill Tri Tip

The amount of time needed to grill tri tip depends on a few factors:

Weight – A 2-3 pound tri tip will take 30-45 minutes total to grill over direct medium-high heat.
Thickness – Expect a thicker 3 inch roast to take longer than a 2 inch tri tip.
Heat Level – Cooking over high heat 450-500°F will be faster than medium heat of 300-350°F.
Doneness – It takes less time to reach rare or medium rare compared to well done.
Method – Direct heat grilling cooks faster than indirect heat.

For a 2 pound tri tip that’s 2 inches thick, grill over direct medium-high heat (400°F) for approximately 35-40 minutes total. Check temperature periodically until it reaches 130-135°F. Then let rest for 15 minutes before slicing.

If cooking indirectly, it can take up to 60 minutes for a 2 pound tri tip. Use an instant read thermometer for the most accurate doneness.

Tri Tip Grilling Times

Here are some estimated tri tip grilling times for different sizes and doneness levels:

2 lb tri tip, 1.5 inches thick – Rare: 20-25 mins | Medium Rare: 25-30 mins
2 lb tri tip, 2 inches thick – Rare: 25-30 mins | Medium Rare: 30-35 mins
3 lb tri tip, 2 inches thick – Rare: 35-40 mins | Medium Rare: 40-45 mins
3 lb tri tip, 3 inches thick – Rare: 40-45 mins | Medium Rare: 45-50 mins

Always use a meat thermometer for the most precise doneness. Remove tri tip from grill when it reaches your desired internal temperature. Then let it rest tented in foil for 15 minutes before slicing and serving.

How to Tell When Tri Tip Is Done

Here are some ways to check tri tip for doneness while grilling:

Use an instant read digital thermometer to check internal temperature. 125°F is rare. 130-135°F is medium rare. 145°F is medium. 160°F is well done.
The meat should have nice grill marks on both sides when done. It will darken and caramelize.
Check for firmness by pressing on the thickest part of the tri tip. It should feel springy when cooked to medium rare doneness.
Once the internal temperature reaches around 130°F, the juices will run clear when piercing the tri tip with a knife.
Cut into the thickest section to visually inspect doneness. At medium rare the inside will be bright pink.

Let the tri tip rest for 10-15 minutes before slicing into it to check internal doneness. Use foil tenting to keep it warm. The temperature will rise 5-10°F during resting.

How to Tell if Tri Tip is Overcooked

It’s easy to overcook tri tip since it’s a relatively small roast. Here’s how to tell if your barbecue tri tip is overdone:

The internal temperature exceeds 145°F for medium or 160°F for well done.
The exterior looks burnt or blackened in areas instead of nicely seared.
The meat feels very firm when pressing it and has lost its springiness.
Cutting into it reveals a dull grayish-brown interior rather than pink.
Dryness and toughness when chewing means it’s overcooked.
Juices run clear immediately instead of light pink.

The best way to avoid overcooking is using a meat thermometer and removing it from heat at 135°F for medium rare doneness. Letting it rest will bump it up to 140°F for a juicy, tender result.

How to Reheat Leftover Tri Tip

Have leftover grilled tri tip roast? Here are some excellent ways to reheat it:

Place slices in foil pouch and rewarm in 300°F oven for 15 minutes.
Chop or slice tri tip and gently reheat in simmering beef broth.
Wrap in paper towel and microwave for 30 seconds to 1 minute until hot.
Melt butter in skillet. Quickly pan fry leftover tri tip slices to reheat.
Thinly slice tri tip to make steak sandwiches on the grill or in a hot skillet.
Dice tri tip into cubes to make kebabs. Brush with oil and grill to reheat.

Avoid overcooking leftover tri tip. Reheat just until hot, about 5 minutes per pound. Check internal temperature to ensure it reaches 145°F but not higher.

Best Sauces for Tri Tip

There are many great sauce options that pair deliciously with grilled tri tip roast:

Chimichurri – This bright green herb sauce adds freshness. Made with parsley, cilantro, garlic and olive oil.
Horseradish Cream – Whipped horseradish mixed into sour cream or crème fraiche. Provides tangy kick.
Red Wine Reduction – Simmered red wine cooked down to a thick glaze. Adds richness.
Brown Sugar BBQ – Classic barbecue sauce infused with brown sugar. Nice sweetness and smoky flavor.
Peppercorn Cream – Crushed peppercorns and black pepper blended into creamy sauce. Provides warmth.
Teriyaki Glaze – Equal parts soy sauce, brown sugar, mirin, garlic, ginger and sesame oil reduced to glaze.
Dry Steak Rub – Savory blend of spices like garlic powder, paprika, pepper, cayenne, etc. Sprinkle on before serving.

Experiment with your favorite sauces! Thicker glazes work great for basting during grilling while thinner sauces can be used for dipping after.

Tri Tip Marinade Recipes

Applying a marinade is a great way to impart extra flavor and moisture into a tri tip roast. Here are some easy recipes to try:

Garlic Herb Marinade
Blend 1 cup olive oil, 1⁄2 cup red wine vinegar, 10 cloves minced garlic, 2 tbsp each diced thyme, rosemary and oregano, 1 tsp black pepper and 1⁄2 tsp salt.

**Asian Marinade **
Mix together 1⁄2 cup low sodium soy sauce, 1⁄4 cup honey, 2 tbsp toasted sesame oil, 3 minced garlic cloves, 1 tbsp fresh grated ginger and 2 tsp chili flakes.

Southwest Marinade
Combine 1 cup vegetable oil, 1⁄4 cup lime juice, 2 tbsp chili powder, 1 tbsp cumin, 3 minced garlic cloves, 2 tsp oregano and 1 tsp cayenne pepper.

Greek Marinade
In bowl, whisk 3⁄4 cup olive oil, 1⁄3 cup lemon juice, 1⁄4 cup red wine, 2 tbsp dried oregano, 3 minced garlic cloves, salt and pepper to taste.

Jamaican Jerk Marinade
Mix 1 cup pineapple juice, 1⁄4 cup soy sauce, 2 tbsp brown sugar, 4 thinly sliced scallions, 1 tbsp jerk seasoning, 1 tbsp olive oil, juice of 1 lime and a pinch of allspice.

Remember to always refrigerate meat while marinating. For tri tip, marinate anywhere from 2-12 hours depending on intensity desired. Discard used marinade.

How to Slice Tri Tip Against the Grain

Slicing tri tip properly is crucial for tenderness. Follow these steps:

Place cooked tri tip on cutting board. Identify direction of the muscle fibers or “grain”.
With a sharp knife, thinly slice the tri tip against the grain on a bias. Cut at a slight angle perpendicular to fibers.
Slices should be around 1⁄4-1⁄2 inch thick. Cut gently using the entire length of the knife blade.
Fan out slices on a platter slightly shingled. Pour over any juices from the cutting board.
Resist urge to slice with the grain. Always cut across grain for most tender results.

Slicing against the grain shortens the muscle fibers so tri tip is easier to bite through and chew. This simple step makes a big difference in tenderness!

How to Grill Tri Tip in the Oven

Don’t have an outdoor grill? You can roast tri tip in the oven with similar results:

Preheat oven to 450°F. Place tri tip on rack in roasting pan.
Generously season all over with salt, pepper and other dry rub spices as desired.
Roast for 15 minutes then lower heat to 350°F. Continue roasting until internal temp reaches 130°F.
Occasionally baste tri tip with beef broth or apple juice to help form a flavorful crust.
Let rest 15 minutes tented in foil before slicing against the grain.

The high initial heat helps create a nice sear similar to grilling. Lowering to 350°F lets the tri tip cook through gently without burning the outside.

For a 2-3 lb tri tip, total roasting time will be around 40-60 minutes. Use a probe thermometer to monitor doneness just like on the grill.

How Much Tri Tip Per Person

Figuring out how much tri tip to buy per person helps minimize leftovers. Here are some guidelines:

For small appetites, allow 1⁄4 pound uncooked weight per person.
For average appetites, allow 1⁄2 pound uncooked weight per person.
For big eaters and barbecue enthusiasts, allow 3⁄4 to 1 pound per person.
When feeding a crowd, plan for 1⁄3 to 1⁄2 pound per person.
Purchase the roast in one whole piece instead of pre-sliced portions.
An average 2-3 pound tri tip roast will feed 3-5 people comfortably.
Leftovers freeze well for 2-3 months and reheat great, so don’t worry about overbuying!

When shopping, look for tri tip roasts that are evenly shaped, with good marbling and a nice layer of fat on one side. Plan ahead to have tasty barbecue!

FAQ About Grilling Tri Tip

Get answers to some common questions about tri tip below:

Should you marinate tri tip?

Marinating is optional but recommended. It tenderizes the meat and infuses lots of flavor. Ideal marinating time is 8-12 hours.

What is the best wood for smoking tri tip?

Oak, hickory and mesquite wood chips all pair well. Soak chips in water for 30 minutes before using.

What are good rubs for tri tip?

Dry rubs with garlic, onion, paprika, chili powder, cumin, brown sugar, salt, pepper and cayenne add excellent flavor.

What temp should tri tip be when pulled off grill?

For rare: 125°F, for medium rare: 130-135°F, for medium: 140°F. The temp will rise 5-10°F during resting.

Should I sear both sides of the tri tip?

Yes, you want nice grill marks and char on both sides. Flip every 5-7 minutes for even browning.

How do you keep tri tip moist?

Cook to no more than medium rare, 145°F max. Marinate overnight and baste during grilling. Do not overcook.

Can you grill tri tip from frozen?

No, always thaw tri tip in the refrigerator for 24 hours before grilling. Starting from frozen causes uneven cooking.

Is tri tip better grilled or smoked?

Either method works great. Grilling gives a nice sear while smoking infuses deep smoky flavor over low heat. Your preference!

What kind of beef is tri tip?

Tri tip comes from the bottom sirloin primal cut near the hindquarters cow. It’s a small thin boneless roast.

Conclusion

With the right preparation, seasoning and grilling method, tri tip roast can be an amazing entrée for backyard barbecues. The key is keeping the meat tender and moist while adding robust charcoal flavors. Use this guide to achieve competition-worthy results! From properly prepping and marinating the tri tip, to monitoring doneness and slicing against the grain, you’ll be serving up succulent, smoky perfection in no time.