Here ya’ go steak-lovers! Your tri-tip dinner is about to get a serious upgrade! A beautifully marbled tri-tip, straight from Stone Ridge Beef, with the
treatment it deserves? (reverse-seared of course) The results? A perfectly tender inside and a crust that’s actually worth showing off. Fasten your seatbelts!
Serves 10–12 adults.
Preferred Smoking Fuel
- Hickory logs or chunks
- Longhorn Blend pellets
Ingredients
- 1 Stone Ridge Beef Tri Tip, about 2-3 pounds
- Heath Riles Everyday Rub
- Tuffy Stone Daily Grind Coffee Rub
The Preppin’
- 2 hours before smoking the tri tip, remove it from the packaging and trim any excess silver-skin off the top.
- Pat the surface of the meat with paper towels, then apply a medium-light coat of Everyday Rub.
- Wrap the tri tip tightly with plastic wrap and return it to the fridge.
- One hour before you begin smoking, preheat your smoker to 225° F.
- If using a charcoal smoker, add several chunks of wood to the fire twenty minutes before adding the meat.
- Fifteen minutes before you begin smoking, remove the tri tip from the refrigerator and discard the plastic wrap. Apply a medium coat of Daily Grind Coffee Rub, then let it sweat at room temperature for fifteen minutes.
Smoke Show!
- Spray the smoker grate with cooking spray, then put the tri tip on the grate, fat side down.
- When the internal temperature of the meat reaches 120° F, about 1 hour, remove it from the smoker and wrap it tightly in high-heat food plastic wrap. Let it rest on the countertop for 10-15 minutes.
The Homestretch
- Turn up your grill to 500° F and put the tri tip back on the grates for the final sear. Flip the meat every 45 seconds until the internal temperature reaches 130° F, for medium rare.
- Remove the tri tip from the grill and put it in a pan. Loosely tent the pan with foil and rest it on the countertop for 10 minutes.
- Slice the tri tip across the grain into 1/8–1/4” slices and serve.
- Store any leftovers in a covered container in the refrigerator for up to five days, or in the freezer for up to three months.
