Grilled Tri Tip

Four new developments have improved this recipe for

an even better roast.

  • Trim off the tail/tip.
  • Leave the fat cap, and score, cook fat side up.
  • Coat the whole roast in regular mustard, before adding rub.
  • Set a pan of water under the roast when cooking on
  • the slow side.

Tri Tip is an incredibly popular beef cut here in CA.

This recipe users a Paleo, Low-Carb,  Gluten-Free rub.

Searing the roast briefly traps the meat juices inside,

while long slow indirect heat creates tenderness.



Grilled Tri Tip

  • 1 & 1/2 lb. tri tip.
  • Coarse grind 3 tablespoons yellow mustard seed.
  • Coarse grind 1 & 1/2 teaspoons black mustard seed.
  • Coarse grind 1 tbs. black  & 1 tsp. white pepper.
  • Coarse grind 1 teaspoon Cumin..
  • dsc05976
  • Add all to a large plastic bag, along  with;
  • 2 tablespoons paprika
  • 1 tablespoon ground garlic.
  • 1 teaspoon sea salt
  • Toss bag to mix all spices.
  • Add tri tip to bag and press rub into meat.
  • Refrigerate 18-38 hours.  With out opening bag
  • toss & flip around 2-3 times.  Remove roast
  • 30- 50 minutes before grilling.


Sear both sides on hot coals.



Move to indirect slow heat.  45 minutes to 1 hour

turning every 20 minutes. Done when internal

temperature is 125°-135°.


Wrap in foil. 20 -40 minutes.



Slice & serve.


Tender, succulent roast you can cut with a fork.

One thought on “Grilled Tri Tip

  1. Pingback: Low Carb Roll Up & Sandwich | Pam's Tactical Kitchen

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