Description
Cook tri-tip Santa Maria-style right over the coals for big flavor and a smoky crust. This open-fire tri-tip recipe keeps it simple—just bold seasoning, live fire, and a juicy medium-rare finish.
Ingredients
- 1 whole Tri-Tip roast (untrimmed)
- Killer Hogs TX Brisket Rub (or salt and coarse black pepper)
Instructions
- Don’t Trim a Thing
Leave all the fat and sinew on that big, beautiful tri-tip. That’s how Mr. Al Frugoni—the king of live fire—does it, and we’re sticking to it. - Season Heavy
Hit it generously with TX Brisket Rub (or your favorite salt & pepper blend). Don’t be shy—we want a big crust. - Build the Fire
Start a fire using wood splits and lump charcoal. Once you’ve got a solid coal bed, rake the coals under your cooking grate and let it heat up. - Sear Over High Heat
Place the tri-tip directly over the hot coals and press it into the grate for good contact. Flip every 3–4 minutes to build a deep sear and bark on both sides. - Finish Over Medium Heat
Once seared, move it a bit higher above the coals or to indirect heat. Keep flipping every few minutes until the internal temp hits 125–130°F for medium-rare. - Rest and Slice
Let it rest for 20 minutes. Then slice it against the grain—split it down the middle crook first, since the grain runs different ways.