There’s no doubt that when it comes to BBQ, tri-tip is California’s contribution. A well-prepared tri-tip is a versatile centerpiece for any meal. Add it to a salad, make a sandwich or simply slice and enjoy! However you do tri-tip, this recipe is a must-try. Using the Santa Maria rub from our friends at Pork Belly’s BBQ, this perfectly-seasoned wagyu tri-tip is simply delicious
To cook this tri-tip, we set up a Big Green Egg MiniMax with a Conveggtor for indirect cooking.
Next, we applied a generous seasoning of the aforementioned Pork Belly’s Santa Maria Rub. Tri-tip gained its popularity in Santa Maria, CA which makes this seasoning the perfect accompaniment to this cut of wagyu tri-tip.
Once our tri-tip was nice and seasoned and our Big Green Egg MiniMax was at 275 degrees, our tri-tip was ready for smoking!
After reaching an internal temp of 115 degrees, the tri-tip was ready to be seared. Simply remove the Conveggtor (or crank the heat if you aren’t using a Big Green Egg) and let that grill get nice and hot!
Be sure to let your tri-tip rest before you cut into it! Also, don’t forget to always cut across the grain. We’d love to know what you think of this recipe! Be sure to review and comment below.