Chili-Coffee Rubbed Tri Tip

[xray]

I had two tri tips in the left in the freezer that were just jumping at the opportunity to get smoked. I ended up dry brining with a bit of salt and then applied a coffee based rub. I did this in the morning, the TT sat in the fridge for about 8 hours.

The Rub:
2tsp. Freshly ground Coffee
2tsp. Ancho powder
2stp. Brown Sugar
1tsp. Salt
1tsp. Smoked Paprika
1/4tsp. Ground Coriander
1/4tsp. Ground Mustard
1/4tsp. Black Pepper
pinch of dried oregano and parsley
cayenne pepper to taste (used about 1/8 tsp.)

Rubbed and put back in the fridge until it's time to smoke.

In the smoker.

I smoked with hickory for about an hour and 20 minutes. I pulled the TT off when the internal temperature read 120F. Reverse seared on a hot grill until the IT was 130F. My final temp was 136F with the carryover. Which was good because the wife requested I'd cook this one a bit more than last time. Verified with the trusty Inkbirdbbq .

Cut in half where the grain starts to change direction.

Starting my slices

Served with my old standby cucumber tomato salad with some fresh basil and garlic bread. The rub gives the meat a nice contrast, it tastes pretty good too!

I don't have many TT cooks under my belt due to the scarcity of them here. But I must say this is quickly turning into my favorite cut of beef.

Thanks for looking.

Joe

 

[yankee2bbq]

Great job Joe!
Looks really good!
LIKE

 

[TNJAKE]

One of my favorite meals. You nailed it. The rub looks amazing. I'm gonna make some. Thanks for sharing

 

[gmc2003]

Man that looks great Joe, Someday I'll get to try TT.

Point for sure
Chris

 

[xray]

Thank you Justin for the like, I appreciate it!

 

[xray]

Great job Joe!
Looks really good!
LIKE

One of my favorite meals. You nailed it. The rub looks amazing. I'm gonna make some. Thanks for sharing

Thanks Jake. If you make the rub let me know how you like it. I made this a few months ago mainly because I wanted the dark color like the Hardcore Carnivore rub, but it's too salty for me. This was in response to that.

Here's the rub used on a bavette steak from Certified Piedmontese Beef that I never posted. I was going for that dark exterior.

 

[xray]

Man that looks great Joe, Someday I'll get to try TT.

Point for sure
Chris

It sure is a great cut of beef Chris, if you can get your hands on it. I won't pay $13/lb for it though. I ordered half a case last year that ran $6 /lb I could live with that for being in PA. I have one left in the freezer that I bought at Xmas through Certified Piedmontese Beef...I'm looking forward to trying that one out.

 

[Central PA Cowboy]

Will also be trying this rub. Looks great and thank for the rub recipe!

 

[Sowsage]

Joe that looks real good! The rub sounds awesome I'll give it a try. I know you said it may be a bit salty so I'll leave the salt out and just salt the steaks like I normally do then add the rub with no salt. Coffee goes so good with beef!

 

[jcam222]

Joe that looks fantastic!! The rub sounds great!! That trip tip is done perfect and basil tomato and cucumber is money!! I have a few tri tips in the feeezer that I scored at Savealot a month ago. First time I’ve ever seen tri tip around me.

 

[drunkenmeatfist]

I recently got a set of rubs in the mail and one of them was a coffee/chile rub. Good stuff, if anyone doesn't want to make their own I would suggest giving Albukirky rubs a look.

 

[cornman]

That looks delicious and I just ate! Nice job!

 

[xray]

Joe that looks real good! The rub sounds awesome I'll give it a try. I know you said it may be a bit salty so I'll leave the salt out and just salt the steaks like I normally do then add the rub with no salt. Coffee goes so good with beef!

Thank you Travis. This rub isn’t salty at all. I even lightly pre salted the tri tip before applying it.

The saltiness I mentioned came from a store bought rub. It’s the hardcore carnivore that Jake and I both have. I wanted the dark aspect of the store bought rub but less salt.

 

[xray]

Will also be trying this rub. Looks great and thank for the rub recipe!

Thanks Derek, let me know if you like it.

Joe that looks fantastic!! The rub sounds great!! That trip tip is done perfect and basil tomato and cucumber is money!! I have a few tri tips in the feeezer that I scored at Savealot a month ago. First time I’ve ever seen tri tip around me.

Thank you Jeff! I had a few in my freezer too....but now there’s only one...that needs to change. Thanks again.

I recently got a set of rubs in the mail and one of them was a coffee/chile rub. Good stuff, if anyone doesn't want to make their own I would suggest giving Albukirky rubs a look.

Thanks I’ll have to check them out.

That looks delicious and I just ate! Nice job!

Thanks cornman! I appreciate it .

 

[tx smoker]

Wow Joe...that's tri tip perfection right there my friend. Whole meal looks fantastic but that roast just jumps off the screen right into my lap. Excellent job buddy!!

Robert

 

[smokerjim]

Really looks good Joe

 

[Sowsage]

Thank you Travis. This rub isn’t salty at all. I even lightly pre salted the tri tip before applying it.

The saltiness I mentioned came from a store bought rub. It’s the hardcore carnivore that Jake and I both have. I wanted the dark aspect of the store bought rub but less salt.

Ahhhhh.... I see now . I read that completely wrong. I'll go by what you have listed then and lightly salt pre rub. Excited to try this. Dont have a T.T. but I still have some beef tenderloin in the freezer I could give it a try on. Thanks for straightening me out on this.

 

[SmokinVOLfan]

That looks amazing job. Perfect color on the TT. Whole plate is off the charts and right up my alley. Knocked that one out of the park buddy. Keep it up!

 

[forktender]

xray

Joe, was that French roast or Italian roast coffee???

I still have some TT in the freezer and I'll be stealing your rub recipe and turning it into MINE!!! LOL!!!

That sounds amazing, I love the combo of Ancho & coffee in rubs and you picked the perfect chunk of beef to use it on. I'm going to try it on my next TT and if I like it I will be using it on my next brisket to get that dark TX brisket color that everybody loves so much.

This is perfect for the guys that are using pellet poopers because it's so hard to get that dark TX pit smoked color using a pellet grill without burning sugar which gives the meat a very off putting taste too me.

So points for that!!!
Dan

 

[xray]

Wow Joe...that's tri tip perfection right there my friend. Whole meal looks fantastic but that roast just jumps off the screen right into my lap. Excellent job buddy!!

Robert

Thanks Robert! I would prefer if it jumped onto your plate, not your lap. Next TT thats up is the CPB beef one. Looking forward to that!

Really looks good Joe

Thank you Jim!

View attachment 451052

That looks amazing job. Perfect color on the TT. Whole plate is off the charts and right up my alley. Knocked that one out of the park buddy. Keep it up!

Thanks for the kind words meow John. I really appreciate it meow. All I was missing was the liter of PBR.