Smoked Tri-Tip with O'Callaghan's The Bold Signature Rub
Smoked Tri-Tip with Bold Signature Rub
Elevate your summer BBQ with this tender smoked tri-tip, perfectly seasoned with O'Callaghan's Bold Signature Rub. The blend of roasted coffee and chili powder creates a deep, smoky flavor that will have your guests raving. Perfect for outdoor gatherings, this recipe is easy to follow and guarantees a show-stopping main dish!
- Author
- Blaze O'Callaghan
- Prep Time
- 15 minutes
- Cook Time
- 120 minutes
- Servings
- 6
- Cuisine
American
Ingredients
- 2 pounds tri-tip roast, trimmed of excess fat
- 2 tablespoons olive oil
- 4 tablespoons O'Callaghan's The Bold Signature Rub
- 1 cup wood chips (hickory or mesquite recommended)
Directions
- Preheat your grill for indirect cooking by turning on one side to medium heat (about 350°F).
- While the grill is preheating, pat the tri-tip roast dry with paper towels.
- In a small bowl, mix the olive oil and O'Callaghan's Bold Signature Rub to form a paste.
- Rub the paste all over the tri-tip, ensuring an even coating. Let it marinate for at least 30 minutes at room temperature for optimal flavor.
- Once the grill is ready, place the wood chips in a smoker box or wrap them in aluminum foil, poking holes to allow smoke to escape. Place the box or foil packet on the hot side of the grill.
- Put the tri-tip on the cooler side of the grill (indirect heat) and close the lid. Smoke the tri-tip for about 1 hour, or until the internal temperature reaches 130°F for medium-rare. Use a meat thermometer to check doneness.
- After reaching the desired temperature, remove the tri-tip from the grill and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a tender cut.
- Slice the tri-tip against the grain into thin strips and serve. Enjoy your flavorful smoked tri-tip with your favorite sides!