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Favorite Tri Tip rub

post #1 of 17
Thread Starter 

Think I'll smoke a Tri Tip this weekend.  What's a favorite rub?  SPOG?  Jeff's Rub?   Plan to use up some Oak pellets.  Thinking of 250* for an hour plus.

post #2 of 17

normally on anything that is steak-like and real lean beef i like a little Montreal steak and that's about it...i like the beef to speak for its self 

post #3 of 17

For Beef I'm a big fan of Montreal Seasoning....or i like to soak in Worcestershire sauce overnight and then add garlic onion and black pepper.


Good luck with your smoke,




BTW don't forget QVIEW next week.

post #4 of 17
For TT, we like SPOG ! Seems to compliment the TT real nice !
post #5 of 17

let us know, all sounds good - I also am a Montreal steak seasoning kinda guy - really like it. 


A full smoker is a happy smoker



post #6 of 17

For a commercial seasoning?  One that is popular in my area is Pappy's Original.  I prefer Pappys All Purpose, but either is pretty good on tri tip for a store bought solution.


Good luck and good smoking.

post #7 of 17
I like spog on beef.
post #8 of 17
SPOG or Tatonka Dust if you have it!
post #9 of 17

I'm a huge fan of Santa Maria seasoning on TT.  Santa Maria, CA is possibly the origin of grilled Tri Tip. 


Store bought I'll use Scott's Food Products Santa Maria Style seasoning.  For making my own here's my favorite recipe.  It makes enough to last a while.


Santa Maria Tri Tip Rub #1

Whole Foods sells a Tri Tip rub we love but it is $6.99 for a small container (Scott's).  I looked at the ingredients came up with a rub we can make ourselves that is just as good.  


1/4 cup Kosher salt
1/4 cup finely ground black pepper
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup baker's sugar
1/4 cup dried oregano
1 Tbs cayenne pepper
1 Tbs dry rosemary
1 1/2 tsp dry sage

post #10 of 17
What IT you taking it off at? I did one a few weeks ago at 225 for about 2 hours and took off at 138 IT. Thinking of maybe 130-135 next time.
post #11 of 17
Originally Posted by b-one View Post

SPOG or Tatonka Dust if you have it!

This is me as well.


Tatonka Dust recently (since I have it) but SPOG is nearly as good. Tri tip is super flavorful so it doesn't need much help.



post #12 of 17
For tri-tip I like using Tatonka Dust and bringing the IT to 130º and a 15 - 20 minute rest before slicing for medium rare. One big thing to pay attention to on tri-tips is making sure you slice it against the grain. Tri-tips are an odd cut of steak as the grain runs in different directions in 3 different area's in a Tri-tip. If you slice with the grain the steak will be less tender and more chewy. Here is a slicing diagram for a typical tri-tip.

post #13 of 17

Black Ops

post #14 of 17

That's a good idea

post #15 of 17
I spun a TT last weekend with Bad Byrons butt rub it was pretty tasty.drool.gif
post #16 of 17

Dry brine with kosher salt. Mince some live rosemary leaves and rub in. Then coat with some cracked black pepper. The beef has enough flavor and a herb and a spice brings it in to.. well.. awesomeness.

post #17 of 17

Last Tri Tips I did I used a Santa Maria seasoning from Oak Ridge BBQ. Very good stuff and excellent flavor. If I want something a little more bold I go with Quebec Beef Spice from the Spice House.

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