How To Grill a Tri Tip Roast

Check out our video about grilling a tri tip roast and see the extra notes below…

Here is a recap of the video (extra notes in blue):

1)  Before you light up the grill, take the tri tip roast out of the fridge and bring it to room temperature (or about 70 degrees).  This evens out the temperature throughout the roast which will help the roast cook evenly (in other words, you don’t have to burn the outside to cook the deep middle of the roast).  Trim the roast as needed.

2)  WhilIMG_3762e it’s resting, put your favorite rub on the roast; be as liberal with the seasoning as you want.  As you pour it on, rub the entire surface and press it into the meat.  A note on marinades:  I prefer to taste the tri tip instead of the marinade, so do not marinade longer than 12 hours.  The bottom line:  experiment with how much more flavor you want on your tri tip, but it is such a great tasting piece of meat to begin with so don’t overdo it!

3)  Light the grill and bring to medium heat (between 350 – 375 degrees).  Preheat for 7-8 minutes.  This is the ideal heat to cook the tri tip fully in 35-40 minutes, depending on the size of the roast.

4) Place the meat fat side up in between the burners.  Why?  This will prevent flare ups from any dripping fat that lands on the burner covers.

IMG_38185)  Put the cover down and keep an eye on it; you don’t want to lose your roast to an accidental flare up and you want to make sure that the temperature stays around 350 degrees for the entire grill.

6)  Cook for 15 minutes before flipping.  You should occasionally lift the grill cover slightly to make sure you are not getting flareups and to check for “hot spots” (lift up the roast slightly to see if one part of the roast is getting cooked unevenly; move or spin – but don’t flip – the roast if necessary).  Also, use tongs when flipping.  Do not pierce the meat or you will lose a lot of the tasty juices as it cooks; you will wind up with a dried out, pathetic roast that could leave your guests depressed and violently angry.

7)  Cook for 15-20 minutes, then check to see if the roast “bounces” off the grill; as beef cooks, it gets denser (or firmer).  If it bounces, check the temperature with a meat thermometer.  Make sure you check right in the middle of the roast.  When it hits 135 degrees, it is ready to come off the grill if you want medium rare.  Take it off at 140-145 degrees for medium.

8)  Let the meat rest for 10 minutes IMG_3835– this is perhaps the MOST IMPORTANT STEP.  Do not (I repeat:  DO NOT) cut it right away; this resting period gives time for the juices to be distributed throughout the meat instead of all over the cutting board.  Also, the meat will rise about 8-10 degrees while it rests.  You want a juicy roast, so let that bad boy rest!

9)  Remember to cut against the grain when it is time to trim, and cut the slices as thin as possible (no thicker than 1/2 an inch).  We will have a video coming soon that just addresses trimming, but the short version is this:  cut it in half then slice long ways.

 

Adobe-PDFClick to download and/or print up this tri tip rub recipe!

 

This article has 164 Comments

  1. Thank you for all this very helpful info, I am cooking a TT roast in about 2 weeks for the very first time and your knowledge has been a real blessing. Thanks again.

    1. Thanks Tim! I’m glad you found us – good luck on your cook. Let us know how it went – post a pic on our Facebook page!

      1. Thanks so much, this was so simple and my tri-tip turned out perfect! Super thick roast, and perfect right to the center. Thanks for the website.

      2. Well it’s always been a hit or miss for me, the wife bought a 2ld Tt season so I’m going to try your advice each step one by one tonight, I’ll let you know hit turns out which if I don’t screw up it should be my best one yet ! My wife sent me your instructions so I’m guessing I needed help !

    2. I have 20 lbs worth of tri tip to cook for my daughters graduation party. At what temperature and for how long should I cook all of this meat? We have a Traegar. We have always had great trip tips in the past but I’ve never tried cooking 20 lbs worth at once.

      1. Cook it low and slow – keep the temperature around 275F and take your time (I don’t know how long specifically, but check it every 20 minutes). Also, leave some space in between the roasts – let the heat get all around the roast.

  2. TriTip guy, was impressed with your video presentation, thanks for spending the sharing your knowledge. Going to try your method in a few minutes. I have a Weber Genesis (special edition), it is a 3 burner plus a sear burner.
    Going to grill with left and middle burner and place the meat between them. Hope this is correct.
    I’ve a seasoned bbq’er and look forward to using your cooking techniques, it sounds really good.
    Thanks,
    Bob the bbq man

      1. I just made this and it was PERFECT!!!! I used a cajun spice on it. Delicious! Easy and lots of left overs for sandwiches.

  3. Did a variation, ok major deviation but…. 2 Tri Tips, poked the living daylight out of them with my tenderizer, after taking off a thick layer of fat off of the bottom, as they soaked in a 1/2 cup of Worcestershire sauce (the real stuff) and 1 lemon (Optional but I like it). Then pounded in some Chicago Steak seasoning. Put them in a bag for 24 hrs. Brought them up to room temp..thanks for that tip. Heated up my 5 burner Broil King per instructions using only 1-3-5 burners, putting the Tri Tip over the off burners. 40 minutes later and 10 or so minutes resting and two almost fork tender Tri Tips. I like to use the Worcestershire and lemon to break down the meat a little, I can take the cheapest, toughest piece of meat and make it into a fillet. Sure helps out the budget with prices on beef now. Oh, you can also use Soy sauce.

    1. Yeah, I hear you about the beef prices – got to be on the lookout for those supermarket sales. Sounds like it was a delicious meal – cheers! Thanks for being a part of the TTG community!

      1. I cooked my first tri tip and it was very chewy. Brother in law had us marinate it in beer, oil, spices for about 24 hours. Grilled it on high for about 15 min turning it frequently. Was it the marinade that made it tough?
        Thanks

        1. Marinades typically help make the beef more tender, so I don’t think that was the reason. It could have been the cooking method – lower heat and longer cook times will produce great results. Also, it could have been the cut itself. If it was a lower grade cut, that means less marbling and more chew.

          Give it another attempt – tri tip is a very forgiving cut. Take your time and cook it a lower temp.

      1. I’ll put a TT in the crock pot. Cook it until the meat falls apart using a fork. Then I’ll take that meat and make beef BBQ sandwiches using Stubbs spicy BBQ sauce. Good stuff!

  4. Great video, just what I needed. Thanks! Now… what to do with all this meat! Suggestions for leftovers?

    1. My favorite leftover suggestion = SANDWICHES! We have a load of sandwich ideas here, but use what you have in your kitchen and find a new creation.

    2. I like to use leftover tritip for my fried rice, cut it into lil cubes… good. And on bbq’s where I do a beer can chicken and tritip, then its combination fried rice the next day!😀😀

  5. This was great! I made it for my boyfriend’s English family as part of my Californian Cuisine dinner. They had never heard of the cut and it came out perfectly – very juicy. It was a great hit and I was so proud to show off our local flavors.

    1. That’s so awesome! Although tri tip is gaining attention nationwide, it is THE California cut – where it became popular. Congrats on a successful dinner!

  6. Thank you for your info. Looking forward to trying my new grill out tomorrow with two TTs. Would your method work well on an Acorn/Kamodo style charcoal grill?

    1. It would work well – I have cooked on a similar grill (Green Egg) and it was one of the juiciest tri tip roasts I have ever made. Let me know how it turns out!

  7. I was in desperate need of information in how to cook a tri tip and your written instructions and video were spot on. I marinated my tri tip and them cooked it and it was amazing. Thank you for the help! I am recommending your site to anyone who needs or wants help grilling a tri tip!

  8. After following the cooking instructions on this site (specifically the time and temperature), I produced what my wife proclaimed to be the best tri-tip I’ve ever made. Thanks!

  9. Was needing some expert advice on how to BBQ this masterpiece of a cut for the first time! Needless to say, it turned out so juicy and delicious thanks to your handy instructions! Now my food tastes like I’m an old pro at this! Recommending to friends!

  10. I’ve long thought I had to sear first then move to indirect heat. Today I used your between the burner method and it came out perfect. I put the rub on the day before and let it soak in. Flavor was all through the meat. Made sure to use tongs instead of my standard meat fork and it was super tender and juicy. Thanks for your great tips. They’ve elevated my tri tip to another level.

  11. Can you recommend a good rub? We tend to like our meat more on the salty/garlicky/oniony side and less ‘herb-y’. 🙂 Thanks!
    Can’t wait to try your grilling method!

    1. Give Montreal Steak Seasoning a try. Of the store bought seasonings, I use it the most. Also, try Pappy’s if you can find it. Make sure you send us a pic of your tri tip!

      1. We are Texans, now in California, and have learned to replace our Texas Brisket with TriTip (especially at tailgates). We still use our Texas rubs and sauces which are readily available in California. We use John Henry’s East Texas Rubs (all flavors, but Pecan Rub is our favorite), and Stubbs BBQ sauce is always awesome. TriTip guy has good tips and guidance. This is coming from a slow and low Texas smoking guy. And the TriTip guy knows he is grilling and not BBQing. I might suspect he might be a Texan but his accent is all Cali. In my 10 years in California, I do not know a native Californian that knows the difference and alway tell me they BBQd over the weekend. Actually, they grilled. Go TriTip Guy.

        1. Your post is awesome, Doug! It’s true – most people don’t know the difference between BBQ and grilling, so they go to the default “I BBQed this weekend.” I want to make sure that I’m using the correct terms online, out of respect to the BBQ community. You’re right – California born and raised. It is a goal to visit a number of Texan smokehouses to partake in the brisket goodness. I have huge respect for those who cook a proper brisket – that is a tough one to master. Thanks for the good words!

  12. XLNT! Got a 2.5 lb pre-seasoned tri-tip roast at Costco this morning and set it on the counter to ‘warm up’ when we got home. Then I installed a thermometer I had laying around from a previous grill and tested for 30 – 40 minutes with only one side on high until I could balance the temp on the ‘cool’ side to 350. Later in the day I cooked per your instructions for about 35 minutes with one tong-assisted flip and then tested the center temp @ about 140+, so I took it off grill and let it rest. Came out GREAT! Thanks for the tips; this was my first tri-tip roast and it came out fantastic!

    1. I love hearing these stories – it’s one of the main reasons why I created TTG. Thanks for sharing!

  13. So I have been smoking my tri tips and it is now my favorite cut of meat as my wife likes her steaks a little more done and I would prefer a rare. Trying to train her but bright red scares her away but at least here she gets the tips and I get the middle. Do you see a big difference between smoking it and grilling it though? I usually smoke it at about 230 on an Akorn for about 2 hours or so which limits me more to a weekend or latter dinner.

    And the rub I have started using if anybody cares it 1.5 tablespoon garlic powder, 1 tablespoon sea salt, 1 tablespoon pepper, 1 tablespoon cumin, 1 tablespoon sage, and 1 tablespoon smoked paprika. Doesn’t over power the meat but is a compliment to it.

    1. That rub sounds great – I need to give it a try as I’m always looking for new recipes.

      In my experience, there is a big difference in taste and texture between smoking and grilling. Smoking gives it a unique flavor based on what type of fuel (wood chips or logs, charcoal, etc…) you are using to smoke; I love the flavor of hickory smoked tri tip. Also, smoking makes for a more tender roast when it is finished. Often, grillers will not take the time to grill low and slow, so it’s higher heat and less cooking time. The flavor with grilling comes solely through the rub or marinade – unless you can create a “smoking packet” (wrapping wood chips in foil and placing it near the flame) – or you’re fuel is wood (think Santa Maria style). It is 100% possible to cook an amazing tri tip using both methods.

  14. Just tried it. Perfection. Thank you for the very cons ice easy-understand video. I cook a lot and still need all the help I can get. You’re the best.

    1. Thanks a lot, Jay – that means a lot. I strive to make each video user-friendly. I’m glad to hear that it was what you needed!

  15. Followed your instructions exactly. It came out delicious. It was my first grilled tri-tip and I am glad to know how to do it. Regarding seasoning, you’ll have to try Harleys sometime. I discovered it about 30 years ago when Harley was the Grand Champion winner of the American Royal BBQ competition in Kansas City (I was one of the judges that year). We’ve ordered it by the case ever since and use it on everything. I think Harley has a BBQ joint in Texas but I haven’t seen him since that day 30 years ago when I bought my first jar of his seasoning and used it for my brisket rub. We wouldn’t grill a rib eye without it. Sorry for the long winded story and thanks again.

    1. First of all, AN 11 POUND TRI TIP?!?! WOW. I have a couple of thoughts on cooking a roast that big. First, you could cut it into three equal pieces to get it down to 3-4 lbs each. The cooking time will be cut WAY down, as you will need to spend at least 3 hours of cooking it low and slow (even if it’s over direct heat). That’s my second thought – you have to take your time with it. The roast will cook from the edges in, so the middle will be the last to cook. If you pull it off too soon, it will be raw in the middle.

      To be honest, I have never cooked a roast larger than 4 pounds. With that, I smoked it for about 2 hours, then reverse seared it (higher temp direct heat) on the grill for a few minutes.

  16. How well does a Tri Tip roast cook on the grill after being frozen. I removed it from the freezer and thawed completely in the refrigerator. I will be cooking it tomorrow night. Also, what are your favorite herb rubs? I live in Oklahoma and only recently learned about Tri Tip from a new friend that grew up in California. I had never heard of it before. I looked for it for months, asking Butchers about it along the way, until I finally found a roast in a local Butcher store. Thanks for all your information, I can’t wait to grill it!

    1. I usually purchase 2-3 roasts at a time when we have a good sale, so we wind up freezing whatever we aren’t cooking immediately. Tri tip thaws fine and it will cook great once it has been defrosted. In fact, I have put a tri tip roast on the grill that was still a bit frozen and it came out fine. REMEMBER – slow and low on the heat when you are grilling. It will cook through to your desired result and be amazing.

      Favorite herb rubs = Montreal Steak Seasoning is my go-to rub when I’m not using my own (posted on this site as “Quick and Easy Tri Tip Rub”). Excited for you as you give tri tip a try – it is truly an amazing cut and those who partake will worship at your feet! Well…maybe. You WILL get some good compliments!

  17. Tri tip is more awesome than prime rib. In the oven you season like a rib roast and let sit 2 hours. Put on a roasting rack at 450 degrees for 25 minutes. Take out of the oven and foil tent for 10 minutes before slicing . Such a lean piece of meat that I would hate to crock pot it

    1. Of course! My suggestion is that you get the coals about low-medium heat (275 – 325F) and cook it slow over direct heat – take your time with it. If the coals are too hot, wait a bit so that you don’t sear the outside and leave the inside uncooked. You could also push all of the coals to one side and lay the tri tip on the other (if that’s possible); this way, you can keep the lid closed and not worry about flame ups.

  18. Thanks for this – great tips! Quick question re: your note about cooking between the burners. I have a four-burner grill… should I be cooking over indirect heat (i.e., turn on 2-3 burners and place the meat over one of the burners that isn’t on)? Thanks again!!

    1. That would work great, but remember that the cooking time will take longer. Using indirect heat is like cooking in an oven, so keep the grill closed as much as possible. You can check out the page on cooking with wood chips – making a wood chip packet out of foil would enhance the flavor. Thanks for connecting with us!

      1. Great, thanks! I tried this last week and the result was a resounding success. Tonight’s I’m giving your wood chip packet suggestion a shot.

  19. Just bought my first TT at Costco to grill this Sunday. Your site is perfect for making sure it’s done right. Thanks for all the insight. This will be my go to steak going forward and can’t wait to taste the results. Have a grill and smoker but trying the grill way first. Thanks again TT Guy!

  20. Normally I’m skeptical about people on the Internet and cooking. But this was delicious. Your instructions helped me to create a beautiful medium tri tip. The only problem will be keeping my roommate from eating the left overs! Thanks for the tips

  21. I followed the video a few months ago and it was by far the best meat I’ve ever grilled, even the picky in laws liked it! I bought 2 tri tips about 4 pounds each to grill for a party this week, should I do anything different on the grill this time?

    1. Thanks Chris! With 4 pound roasts, the best advice is SLOW and LOW. Keep the temperature low (under 250F) to ensure that the thickest parts of the roast are cooked. It will take more time, and there will be a greater span of done-ness (meaning that you will have medium-rare, medium, and well-cooked sections) – BUT that should make every guest happy. For whatever reason, some people do not like medium-rare/medium temp tri tip! Oh well – more for the rest of us! Best of luck on your cook – send us some pics if you can

  22. Wow! Easy instructions and fantastic results. All this time I thought I needed to sear the meat first and then slow cook, but turning off the center burner on my Weber Genesis grill and just leaving the roast alone (at 350 degrees) produced a perfect roast. Thanks for great instructions. I plan on doing 2 roasts tomorrow (each about 2.5 pounds). Do I need to do anything differently? My grill is large enough for both roasts to sit over the unlit center burner and use the indirect heat from the front and back burners only.

    1. Thanks Suzanne! It sounds like you have your method down perfectly – take your time and you will pull off two amazing tri tip roasts for your guests, who will bow before you in awe! Send us some pics if you can!

  23. Have grilled a lot of briskets and have them down. Family says best thing they have ever eaten. Friend of mine at church was talking about tritip and I had never heard of it.. Trying one tomorrow, I will let you know.
    Thanks for the info.

  24. I’m from California and recently spent a couple of summers in Dallas. NOBODY there knew what in the Hell a tri tip was. All they talked about was brisket – good stuff..I had no idea that tri tip was so exclusive to the west coast.

    1. Texas is all about the brisket, and rightfully so – they do it right! Tri tip is considered the “California Cut” by many, but it is growing very popular across the nation – and around the world. Give it another few years as more restaurants see how awesome and versatile tri tip is – people love the ‘tip!

  25. nice video, I tried lemon juice, Montreal steak seasoning and worcestershire and it turned out mouth watering when your mouth actually waters on Xmas12/25/15 Merry Christmas!!

  26. Ok, i have made many Tri-Tips in the past…all without much success… 🙁

    Finally, i came across this page and thanks to the simple to follow directions i just made one of the best I’ve ever had anywhere!! 🙂

    Most helpful page on the subject – simple to follow and to the point!

    Thanks!

  27. Didn’t feel like going out to the grill today. So I turned my oven on to 325 degrees. Then I put a cast iron skillet on the stove and got it good and hot with a tablespoon of EVOO. Using the best fitting cover I could find, I seared the Tri-Tip on both sides for about five minutes. Used tongs to turn it over and made sure I turned the fire down for the flip (didn’t want any moisture a oil hitting the flame at all. Afte searing the second side, it put in a thermometer in and tossed the pan in the oven and shut the oven off. Within 20 minutes it was done perfectly! Flavorful juices left in the skillet made for a great pan gravy to one!

    If you live in northern Illinois, you can get great Tri-Tips at Ream’s Meat Market in Elburn!

  28. HI, I need to bbq 4 trip tips ina weber charcol grill.. I am ususally very good with the bbq but I use a gas one so I can control the flame. And I bbq thinner pieces of meat. My freind asked me to help for her b day party.. and I am terriefied of cooking such thick piece in a round weber charcol bbq which I do not know how to control… Can you help me with some specific tips?

    1. Check out this page and video: http://thetritipguy.com/smoking-tri-tip-method-1/

      Do your best to cook it using indirect heat – not directly over the coals. Using smoke will enhance the flavor, but it is not necessarily important to the cooking process. You will need to take your time in order to get the roasts to an internal heat of 130F. Slow and low – be patient – allow for 90 minutes of cooking time, depending on how hot the coals are going.

      If you are overly concerned, you can start or finish them in the oven – cook for a period of time at 225F. YOU GOT THIS.

    1. That is insane. The largest tri tip I have ever cooked was pushing 5 lbs, and I took my time with it. Rule of thumb is 20 minutes a pound – at medium heat. I would cut it into smaller roasts, for a more complete cook through. Sorry – this is one of those questions that I don’t feel confident answering. Good luck – let us know how it turned out.

  29. I’m a California native now residing in Arizona and finally got the butchers here to cut tri-tip with a generous amount of marble. One day I purchased a tri-tip roast from one of the new butchers. When I told him what I wanted in terms of cut he said, “you must be California.” He then persuaded me to use a rub that is generally not carried in stores and sold to meat markets called “Excalibur Ultimate Steak Seasoning.” It was some of the best rub I ever tasted and available only a few places in the US and not cheap. Anyhow I cook a 2.5 to 3.5 lb roast once a week under hickory charcoal and chips for about 25 min per side. I like to get build a crust on the outside which holds in the juices, the way I was taught as a kid when gatherings included 10 to 15 roast on an open pit turned ever so slightly with hooks on a wooden handle. Thanks for the great information!

    1. You got it, Steve! I have never heard of that rub – going to look into that immediately. Thanks for sharing your cooking method, by the way – I love everything about open pit cooking.

  30. Never had a Tri Tip outside of California. I missed it – so a roast was specially cut for us from local Maryland beef. Princely followed instructions from Tri Tip Guy. Results……. A Ten, A+, home run, and blue ribbon combined. Big thanks TTG!

    1. If the choice is there, I always choose Prime – better marbling, better flavor. You will typically pay more per pound for Prime, but I think it’s worth it. I will typically ask the butcher their opinion as well. He/she should be the expert on the matter. The bottom line is that you can make even a Select cut of tri tip tasty.

      1. To add to this, I found that I will return to specific markets over others. I believe that some places do not have a great meat supplier, and I will never purchase any cut of meat from there. I would rather purchase a cut of Select or Choice from one market over a cut of Prime at another, just based on my past experiences.

  31. I want to thank you for the helpful tips you post to your site. I will admit that in the past I tried to cook a Tri-tip and it was a failure on both occasions. At the beginning of May, I was looking up cooking directions for Tri-tip because I did not want to go to a BBQ house and spend $100 or more for dinner with a family of 4 just so I can have a small tri-tip sandwich. I followed your directions with a 2 1/4 lbs roast, using a lite coating of salt & pepper while the meat rested. 10 minutes later I dusted it with Lawry’s seasoned salt and than again 30 minutes later. I followed your grilling instructions to cook the roast and all I can say is WOW! It came out perfect. My son and his 2 friends finished the roast in sandwiches. My son loved it and asked if I can make the tri-tip for his Eagle Scout Court of Honor Celebration we had today. I made 15, 3 lbs average roasts today using your instructions and it disappeared. The guests loved the meat and I referred them to your website.

    1. That’s great, Al! By the way, congratulations to your son – that is a great accomplishment! Thanks for great report!

    1. Thanks – and I am joining you as brothers in a food coma! Father’s Day meal included a tasty tri tip roast!

    1. Hahaaa – my wife prefers medium-well. I take the roast off when it’s medium rare; after cutting the roast, I take the more medium pieces (the ends) and finish them in the oven for her. You can finish them on the BBQ or grill as well. I know…it’s frustrating when people want tri tip overcooked. In this case, we gotta keep the wives happy!

  32. Thanks for the tips TT Guy! I like to cook it indirectly with a good rub over charcoal and add hickory chips to the coals for a smoky flavor. Delish!

  33. I read your post and have a couple questions. You say 30-40 minutes and it should be done but when I was out in CA where I was introduced to this amazing cut everyone treated it more like a roast and would slow grill it for 2-3 hours or smoke it for 5+ hours. Is this slow cooking another way to enjoy this cut? Or in your opinion would cooking it in the 30-40 minutes produse the same reuslt?

    1. I have had tri tip cooked multiple ways. When I have the time, I prefer a nice 2-3 hour smoke over hickory with a reverse sear finish over direct heat for a nice crust. This particular page has to do with grilling over direct heat. A lot of people cook tri tip in this manner, using different types of fuel (charcoal, lump coal, etc). Different styles produce different results – or should I say different flavors (for example, smoking produces a flavor that resembles the wood used).

      There is more than one way to cook tri tip. Currently, we have three videos showcasing three styles…and I still have not addressed rotisserie, sous vide, and ceramic grill cooking – to name a few. The bottom line is – find a method that works, find a flavor that works, experiment, have fun, and enjoy some delicious tri tip!

  34. I have a bad summertime cold and a tritip in the fridge that has to be cooked. I Googled for a recipe, yours came up and I am going for it. I have store bought rub in the cabinet that I would not usually use on this quality of meat, but I need simple today. You and your fans have me convinced this will be perfect since smoking is not an option for me today. Thanks.

    1. It is perfect. I wish I could post a picture. I bought this meet fresh from a student at a local high school. I bought his fair project an entire steer and I try to be careful what I do with the meet. This was great, thank you so much.

  35. I make a marinade of minced fresh garlic, worcestershire sauce, low salt soy sauce, toasted sesame oil and hot sauce. Marinate in fridge over night, pat dry, let warm to room temp and indirect grill at 350F over hickory chips until internal temp is 130-132. Thin slice (1/8″). My guests go back for seconds and thirds!

    I estimate 15-20 minutes/pound and flip at 20 minutes. Always use a remote reading thermometer. The temp rises at 1-2 degrees per minute at the end and it’s easy to over cook.

  36. Hi,
    I was wondering if you had a good recipe for a rub…… Would like input…
    We are planning family reunion for about 35 people…How many pounds do you recommend for that?

  37. I followed your instructions on the first tri I ever grilled and it turned out to be THE BEST thing I ever grilled. I was skeptical but you know what you’re talking about, thanks!

    1. Thanks, Troy! I learned a lot over the years from some amazing grillmasters, and I’m grateful that I have a platform to help others!

  38. Man I just cooked my s*** according to instructions noted in article on a gas grill I never used before tonight in Hawaii, and it was off da chain ! Thanks and mahalo 👍

  39. Cooked a little shorter, as mine was a bit small – wonderful! Melt in your mouth tender, outstanding for such a cheap cut! I’m sold.

  40. I have been BBQing Tri-Tip way back in Santa Maria where the great meat started being barbeques. 1968 to be exact.
    Over the years I really forgot how to do it and knew I was not cooking correctly and needed a refresher course.
    Proper pretemp in the gas bbq and a thermometer was the answer.
    I actually thing it was the best I have prepared in the past 45 years. Perfect and everyone did notice the change.
    Thank you very much for the updated accurate information.

  41. Nailed it. Mine always came out tough. We started cooking crock pot tri-trip(it comes out fantastic). Followed your advice and a new day has dawned. Great recipe Tri Tip Guy. Thanks again

    1. I really love cooking on a Weber. Charcoal on one side, roast on the other – indirect heat until roast hits 130F, then sear it for one minute on both sides over direct heat (called a reverse sear in BBQ circles). AMAZING.

  42. “Between the burners” is the hottest part of my grill. Should I worry about that, or just worry about the overall inside temp of 350-375?
    thanks

    1. The key is keeping the grill at a consistent heat. Find a place in the grill which is not going give off direct heat (right under an open flame). If above the burner covers is less heat, place it there. Grills are so varied that it causes us to find what works best. I have found that the slower you go and the lower the heat, the better the roast will turn out.

  43. Made it today for the first time and was not disappointed! I used a BBQ coffee and garlic rub on the outside, brought it to room temp, and grilled it 17 minutes per side. It was PERFECT. My meat thermometer broke a few weeks ago and I haven’t bought a new one, so I went off of your instructions and trusted that after the allotted time and enough resting, it would work. Perfect! Absolutely beautiful medium on the inside. A little too done for our tastes, but that just shows me how much I can adjust my next TT for. I cannot wait to make it again. Thank you!

  44. Thank you tri tip guy. I had to adjust for cooking on charcoal but the results were awesome! A beautifully grilled M/R juicy roast. My wife loved it! Now I can cook it for friends!

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