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–+ servings

Santa Maria Tri Tip Roast (Grill or Big Green Egg/Smoker)

Anna
Print Recipe Pin Recipe
Course Main Dishes
Cuisine Carnivore, Keto, Low Carb, NSNG, Paleo
Servings 6

Ingredients
  

  • 2-3 pound tri tip roast
  • 1 tablespoon chili powder
  • 1/2 tablespoon salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon celery salt
  • 1/8 teaspoon ground cayenne

Instructions
 

  • Lay tri tip roast on a large baking sheet. Whisk together remaining ingredients into a dry rub. Rub all over roast and refrigerate 3-4 hours or overnight. Remove from fridge and bring to room temperature before grilling.
  • Prepare grill or Big Green Egg to 250 degrees. Place tri tip on grill, with a digital meat thermometer inserted into the larger end of the roast (I used the MEATER+, which is a fantastic device), close the lid and let cook 20-25 minutes until internal temperature reaches 115-117 degrees, preferably on indirect heat. Remove from heat and place on baking sheet.
  • Turn grill or Big Green Egg up to 500 degrees, and sear roast on direct heat, 2-3 minutes per side, until internal temp is 145 degrees (medium) or 150 (medium well). Remove from heat and let stand 5-10 minutes. Slice, then serve, reserving excess juices for pouring over meat.

Notes

The Tri Tip cut of sirloin roast is also called a Triangle cut. If you are unable to find this cut of roast (I'm talking to you, East Coasters), then you can make this recipe with a Chuck Roast, a Rump Roast, or a Sirloin Roast.
Keyword celiac
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