Tri-tip, sometimes known as a “California cut,” is triangular in shape and usually weighs between 1.5 to 2.5 pounds. It has rich marbling, which imparts flavor and keeps the meat tender during grilling. When cooked correctly, tri-tip offers a succulent, beefy flavor that stands out in the world of BBQ.

Selecting the Meat: Look for a tri-tip with good marbling. This intramuscular fat melts during cooking, ensuring a juicy result.

Seasoning: While tri-tip boasts a robust flavor on its own, seasoning can elevate it to the next level. At a minimum, use coarse salt and black pepper. For those who like to experiment, consider a dry rub comprising garlic powder, onion powder, smoked paprika, and a hint of brown sugar.

Marinating (Optional): If you opt to marinate your tri-tip, a mixture of olive oil, balsamic vinegar, minced garlic, and herbs can impart depth and tenderness. Let the meat soak for at least 4 hours or, better yet, overnight.

Spicy Coffee Rubbed Tri-Tip: Combine finely ground coffee with cayenne pepper, brown sugar, and salt for a sweet, spicy, and smoky crust.

Herb Marinated Tri-Tip: Marinate the beef in a mixture of olive oil, rosemary, thyme, garlic, and lemon zest for a Mediterranean flair.

Asian-inspired Tri-Tip: A marinade of soy sauce, ginger, garlic, honey, and a touch of sesame oil gives the tri-tip an umami-packed flavor.

Preheat the Grill: Aim for a two-zone fire. One side of the grill should be hot (direct heat), and the other side should be cooler (indirect heat). This technique allows you to sear the meat and then cook it slowly without burning it.

Searing: Place the tri-tip on the direct heat side with the fat side down. Sear for about 3-4 minutes until it has a nice crust. Flip and sear the other side.

Slow Cooking: After searing, move the tri-tip to the indirect heat side. Cover the grill and let it cook for about 20-30 minutes. Use a meat thermometer to check for doneness. For medium-rare, aim for an internal temperature of 130°F to 135°F.

Resting: This step is crucial! Once your tri-tip reaches the desired internal temperature, remove it from the grill and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat.

Slicing: When cutting your BBQ tri-tip, always slice against the grain. This ensures each piece is tender and easy to chew.

Serve your BBQ tri-tip with classic sides like coleslaw, baked beans, or a fresh garden salad. Additionally, consider offering a sauce on the side, such as a tangy BBQ sauce or chimichurri.

Wood Chips: If you’re looking for a smokier flavor, consider adding hickory or oak wood chips to your grill.

Avoid Overcooking: Due to its shape, tri-tip can go from perfectly done to overcooked quite quickly. Always monitor the temperature and don’t rely solely on cooking time.

Let the Meat Speak: Quality beef doesn’t need much dressing up. Sometimes, the simplest seasonings can yield the most delicious results.

To elevate your dining experience, pair your BBQ tri-tip with the right wine. A medium-bodied red wine like a Malbec or a Zinfandel complements the beefy flavor of the tri-tip beautifully.