06/30/2026
Are you familiar with the tri-tip?🥩 Let us introduce you: simple, delicious, AND cost effective.💵 Check out this great recipe from Kingsford and try something different this grilling season!
Ingredients:
◾️2 ½ lb. beef tri tip
◾️2 tbsp. dry rub
Directions:
1️⃣Remove the tough, chewy “silver skin” from the tri-tip. Using a sharp knife, cut just below the skin and work your way across the meat. Then, trim the excess fat down to about an ⅛” layer.
2️⃣It’s recommended to either marinate the tri-tip or sprinkle on about two to three tbsp. of rub evenly on each side.
3️⃣Place the tri-tip in a large, resealable plastic bag or large dish, and let it refrigerate for several hours or overnight.
4️⃣All vents should be fully opened.
5️⃣When you’re at 250 degrees, place a drip pan next to the coals on the cooler side of the grill. Then, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
6️⃣Place the tri-tip on the cooler side of the grate, close the lid and grill it for about 20 to 30 minutes, then turn it over and repeat.
7️⃣Unlike most steaks, you’ll want to sear the tri-tip after grilling to better allow the charcoal-grilled aroma—and smoke flavor if you added wood chips — to pe*****te the meat.
8️⃣Check the internal temperature of the tri-tip with a digital meat thermometer. When it’s close to your desired meat temperature, remove the lid and sear both sides directly over the coals. The USDA recommends cooking steak until it reaches an internal temperature of 145°F on a digital meat thermometer.
9️⃣Keep in mind that the tri-tip will continue to cook after it’s been removed from the grill — internal temperatures will rise.
🔟After the tri-tip comes off the grill, cover it loosely with foil and let it rest for about 10 minutes. Cut thin slices across the grain and serve.
