Smoked Tri-Tip with Santa Maria Rub
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Bbq · 120 min · dairy-free, keto, low-carb, high-protein
364 cal
44g protein
2g carbs
20g fat
per serving · estimated
Ingredients
- 3/4 lb tri-tip roast
- 1/4 tbsp kosher salt
- 1/4 tbsp coarse black pepper
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried rosemary
- 1/4 tsp cayenne
- 1/2 tbsp red wine vinegar
- 1/4 tbsp neutral oil
Method (tap to check — screen stays awake)
- Trim the silverskin off the top but leave a 1/4-inch fat cap on the underside.
- Mix the salt, pepper, garlic and onion powder, crumbled rosemary and cayenne, coat the roast on all sides and leave it at room temperature 45 minutes.
- Smoke fat side up at 225°F over red oak until the thickest part reads 118°F, about 75 minutes.
- Rest the roast 10 minutes while a grill or cast-iron skillet gets to 500°F.
- Sear 2 minutes a side until a hard crust forms, pulling at 130°F for medium rare.
- Rest 10 minutes, then find the line where the grain changes direction, cut the roast in two along it, and slice each half thinly across its own grain; finish with the vinegar whisked into the oil.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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