Cooking tri tip on a gas grill can lead to incredibly tender, flavorful results when done properly. With the right techniques and a few key tips, you can make restaurant-quality tri tip at home on your gas grill. In this comprehensive guide, we’ll cover everything you need to know to make perfect BBQ tri tip on a gas grill every time.
Introduction
Tri tip is a triangular cut of beef from the bottom sirloin primal cut. It’s a very flavorful, moderately tender cut of meat that takes well to grilling. When barbecued correctly, the exterior gets nicely charred while the interior remains pink and juicy.
Cooking tri tip on a gas grill is a great way to achieve these desired results. The direct heat from the gas burners sears the outside of the meat, developing that quintessential charcoal-grilled flavor. While an oven broiler can also be used, the gas grill allows you to add smoky flavors from wood chips and grill over higher heat for better browning.
Below we’ll explore step-by-step instructions, timing, temperature, tools needed, seasoning, and more tips to master tri tip on your gas grill. With this guide, you’ll be able to impress your family and friends with your barbecue skills.
Benefits of Cooking Tri Tip on a Gas Grill
There are several advantages to cooking tri tip on a gas grill as opposed to other cooking methods:
- Flavor – The direct heat browns the exterior and adds smoky depth from wood chips. This replicates the charcoal grill experience.
- Control – Gas grills allow more control over temperature than charcoal. You can adjust the heat as needed.
- Convenience – Gas grills heat up quickly and offer easier cleanup than charcoal.
- Flexibility – Gas grills can be used year-round, in any weather. Perfect for quick weeknight meals.
- Safety – Gas grills avoid the risks of dealing with hot coals. Family-friendly option.
For these reasons, gas grilling tri tip is an accessible and delicious cooking method. When done properly, you’ll get amazing flavor in under an hour with minimal fuss.
How to Choose a Tri Tip Roast
When selecting a tri tip roast for grilling, keep the following tips in mind:
- Weight – Choose a roast that’s 1.5 – 2.5 lbs. Anything larger may not cook evenly.
- Marbling – Look for decent marbling throughout for flavor and tenderness. Avoid cuts with large chunks of fat.
- Freshness – Pick tri tip that looks bright red and feels firm to the touch. Avoid brown or sticky meat.
- Thickness – Go for an evenly thick roast. If thicker on one end, that side may overcook.
- Butcher Paper – Ask your butcher to wrap the tri tip in paper to allow it to “age” for 3-7 days.
Getting a high quality tri tip roast is key to achieving the perfect BBQ flavor. Use these tips when shopping for best results.
How to Prep Tri Tip for Grilling
Proper prep ensures your tri tip comes out tender and full of flavor:
- Trim – Trim off any large chunks of fat, but leave some marbling for moisture.
- Pat Dry – Gently pat the tri tip with paper towels until completely dry.
- Season – Generously season all over with salt, pepper, garlic powder, etc.
- Sit – Allow meat to come to room temp about 30 minutes post-seasoning.
- Oil – Right before grilling, lightly brush tri tip with oil to prevent sticking.
These simple steps allow the seasoning to penetrate deeper while drying out the exterior for better browning. A brief rest also takes the chill off the meat.
The Best Gas Grills for Tri Tip
You’ll want a gas grill with plenty of power and versatility to cook tri tip. Features to look for include:
- BTUs – Seek 40,000+ BTUs across main burners for high heat. Searing requires intensity.
- Grates – Go for cast iron grates to get nice grill marks. Stainless also works well.
- Size – Choose at least 400-500 square inches of cook space.
- Burners – Look for 2+ burners to create hot and cooler zones.
- Construction – Well-built lid and body hold in heat for convection cooking.
Higher-end gas grills from Weber, Napoleon, and Broil King offer these attributes for perfectly grilling tri tip. The grill’s capabilities make all the difference in achieving barbecue perfection.
How to Grill a Tri Tip Roast
Follow this simple process for grilling an incredible tri tip roast on your gas grill:
1. Prepare the Grill
- Heat your gas grill on high with the lid closed for 10-15 minutes.
- Use a grill brush to clean the grates well.
- Turn off the burner on one side to create a cooler zone for indirect cooking.
2. Add Wood Chips (Optional)
- Soak wood chips like mesquite or hickory in water for 30 minutes.
- Drain, then wrap them in foil and poke holes.
- Place the foil packet over the hot burner during preheating.
3. Sear the Tri Tip
- Place tri tip over direct high heat and sear for 2-3 minutes per side.
- Get a nice dark brown crust. Avoid moving it too soon or it won’t sear properly.
4. Grill Indirectly
- Move tri tip to cooler zone and close grill lid.
- Grill for 15-25 minutes until it reaches 125°F internally.
5. Rest and Slice
- Remove tri tip and tent loosely with foil for about 10 minutes.
- Temperature will rise to 135°F for medium-rare doneness.
- Slice across the grain into thin pieces and serve!
The sear gives you that charcoal-like flavor while indirect cooking cooks it evenly without drying it out. Letting it rest allows the juices to redistribute.
Gas Grilling Tri Tip Cooking Times
To determine the grilling time, consider the thickness and doneness you prefer:
- 1.5 inch thick tri tip:
- Rare: 20-22 minutes
- Medium Rare: 22-25 minutes
- Medium: 25-28 minutes
- 2 inch thick tri tip
- Rare: 25-27 minutes
- Medium Rare: 27-31 minutes
- Medium: 31-35 minutes
Use an instant read meat thermometer to test for doneness. Always rest meat for 10 minutes before carving to allow juices to settle. Timing will vary based on grill temperature and thickness.
Gas Grill Temperature for Tri Tip
The ideal gas grill temperature for tri tip is:
- 500-600°F – for searing over direct high heat.
- 350°F – for indirect cooking after sear.
Searing at a high temp develops the crust. Reducing heat prevents overcooking but still lets smoke penetrate. One burner on high and one on low creates this 2-zone setup.
Use multiple thermometers to monitor grill temp and internal meat temp. Adjust burner levels as needed to maintain proper heating.
Seasonings for Tri Tip on the Grill
Tri tip benefits from bold seasoning that forms a flavorful crust:
- Salt and Pepper – Generously season with coarse salt and cracked pepper.
- Garlic – Fresh minced garlic, powder, or garlic salt enhance flavor.
- Chili Powder – Adds a little heat and smokiness.
- Smoked Paprika – For extra smoky aroma and taste.
- Onion and Herbs – Granulated onion, thyme, rosemary and oregano work well.
- Meat Rub – Commercial dry rubs make it easy.
Brush on bbq sauce only during the last 5-10 minutes or it will burn. Simple is often best so the beefy flavor shines through.
Wood Chips for Gas Grilling Tri Tip
Soaking then adding wood chips to a gas grill adds nice smoky flavor to tri tip. Good woods to use are:
- Mesquite – A bold, earthy smoke flavor. Most popular for beef.
- Hickory – Robust, bacon-like flavor. The classic choice.
- Oak – Strong wood smoke taste without being overpowering.
- Apple – Milder and sweeter smoke flavor. Nice balance with beef.
- Cherry – Slightly fruity smoke that pairs well with beef.
Experiment with different types of wood chips to change up the flavor profile. Mesquite and hickory are safe bets for infusing tri tip with smoky goodness.
Can You Grill Tri Tip Directly?
While grilling a tri tip roast completely over direct high heat is possible, it risks drying out the meat. Cooking first over direct heat to sear then moving to indirect heat delivers superior results.
Direct grilling can work for a super thick cut like 3+ inches. But for most tri tip roasts, which are 1.5-2 inches, indirect cooking after searing keeps the inside tender and juicy.
The high heat sear develops that nice char while the cooler indirect zone cooks through without overdrying. You get the best of both worlds – crusty exterior and moist interior.
How to Tell When Tri Tip is Done
Checking for doneness using both temperature and visual cues gives the best results:
- Use an instant read thermometer to test the thickest part of the meat. Insert at an angle to get the center.
- Rare = 120-125°F
- Medium Rare = 125-135°F
- Medium = 135-145°F
- Also check the firmness by pressing on the meat lightly. It should feel springy when properly cooked.
- Check the color of the interior meat. It should be bright pink for medium rare with just a hint of red.
- The juices should run clear, not bloody. Meat will continue to cook during resting.
Removing tri tip right when it reaches the desired internal temp will prevent overcooking. Let rest, then enjoy your perfectly grilled tri tip!
Common Mistakes to Avoid
Avoid these pitfalls when cooking tri tip on your gas grill:
- Putting cold meat directly over high heat. Always let it sit at room temp before grilling.
- Moving the meat too soon during searing. Leave it in place so it browns properly.
- Cooking over direct high heat the entire time. Use indirect heat to cook through.
- Applying sauce too early. Wait until the last 5-10 minutes to avoid burning.
- Cutting into the meat immediately. Always let it rest at least 10 minutes post-grilling.
- Overcooking and drying out the meat. Use a meat thermometer for accuracy.
Follow the tips in this guide to steer clear of these issues and achieve mouthwatering BBQ tri tip!
Frequently Asked Questions About Grilling Tri Tip
What is the best way to grill tri tip?
Sear the tri tip over high direct heat for a few minutes per side to get a nice crust. Then move to indirect heat on the cooler side of the grill at a lower temp until it reaches your desired doneness, about 125-135°F for medium rare. Let rest for 10 minutes before slicing.
What temperature should tri tip be grilled at?
Use 500-600°F direct heat to sear the tri tip, then reduce to 325-375°F indirect heat to finish cooking without drying it out. Always preheat your gas grill for 10-15 minutes first.
How long does it take to grill tri tip at 350 degrees?
Figure around 25-30 minutes at 350°F for a 2 pound tri tip cooked to medium rare, after searing. Use a meat thermometer to confirm internal temp reaches 125-135°F before removing.
Should you sear tri tip before grilling?
Yes, searing before grilling is highly recommended. It creates a delicious browned crust on the exterior of the meat. Get the grill very hot, 500-600°F, before placing the tri tip over direct heat to sear for 2-3 minutes per side.
How do you keep tri tip moist on the grill?
Pat meat dry before seasoning, don’t move it during searing, cook to correct internal temperature (125-135°F), and let rest for 10 minutes after grilling. Using indirect heat rather than direct heat the whole time is also key.
Get Perfectly Grilled Tri Tip at Home
Grilling tri tip on a gas grill results in incredible flavor and tenderness when done right. Now that you know how to select the right cut, prep tri tip, and grill it using both direct and indirect heat, you can achieve amazing results in your own backyard.
Use this complete guide as a reference for gas grilling times, temperatures, wood chip flavors and more. In no time, you’ll gain a reputation amongst friends and family for your mouthwatering barbecued tri tip. Fire up the grill and enjoy this delicious cut all summer long!