Tri-Tip Santa Maria Style
The classic Tri-Tip from central California, refined with the traditional Santa Maria seasoning of garlic, salt and pepper. This triangular beef roast is smoked at medium heat until it achieves a perfect pink center. The combination of red alder and oak wood gives the meat its characteristic California BBQ aroma.
Ingredients(for 1 kg)
Instructions
Prepare and apply rub
10 minutes + 2 hours resting timeMix all Santa Maria rub ingredients together. Pat the Tri-Tip dry and generously rub on all sides with the rub, pressing lightly. Cover and let rest in the refrigerator for at least 2 hours or overnight.
Smoking
1.5-2.5 hoursPreheat smoker to 135-150 °C and add red alder and oak wood chips. Place the Tri-Tip fat side up in the smoker. Smoke until a core temperature of 52-55 °C is reached, turning every 45 minutes for even smoke distribution.
Reverse sear
5-8 minutesRemove the Tri-Tip from the smoker and sear on a very hot grill or cast iron pan over direct high heat for 2-3 minutes per side until a golden-brown crust forms. Target core temperature: 57-60 °C for medium.
Resting and slicing
10-15 minutesLoosely cover the Tri-Tip with foil and let rest 10-15 minutes. Note: Tri-Tip has two different grain directions. First split the meat at the center point and then slice each half thinly against the grain respectively.
Pro Tip
For the authentic Santa Maria experience, briefly sear the meat over direct heat after smoking (Reverse Sear). This creates a crispy crust and intensifies the roasted aromas in addition to the smoky notes.
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