Reverse-Seared Tri-Tip on the Traeger Ranger
There’s something magical about cooking over smoke in the crisp Colorado air, especially on a long weekend getaway to the mountains. On a recent trip to Florissant, Colorado, we packed our portable power station and our trusty Traeger Ranger to make one thing: a reverse-seared tri-tip that turned heads and silenced appetites. With the smell of hickory in the air and the sun dipping behind the pines, this cook was about slowing down and savoring both the process and the moment. The low-and-slow smoke gave it that deep BBQ flavor, while the hot sear brought out the crusty exterior we crave. Whether you’re cooking at a campsite or your own backyard, this one’s worth the trip
Weekend Getaway Reverse-Seared Tri-Tip
6
10 minutes
1 3/4
320
American
Main Dish
This Weekend Getaway Reverse-Seared Tri-Tip was born in the cool mountain air of Florissant, CO, where we fired up our Traeger Ranger for a long, slow smoke followed by a hot sear to finish. Seasoned simply with our bold Texas Beef BBQ Rub, this tri-tip picks up deep hickory smoke flavor before developing a crust that’s pure BBQ gold. It’s smoky, savory, and perfectly cooked no matter where you are—whether it’s your backyard or a quiet forest escape. Just remember to slice against the grain, adjusting your angle as the direction shifts, for tender, juicy slices every time.
Ingredients
- 1 tri-tip roast (2 1/2 to 3 pounds)
- 2 tablespoons Revolution Barbecue Texas Beef BBQ Rub
Directions
- Preheat the Smoker: Set your Traeger Ranger to 225°F and load it with hickory wood pellets.
- Season the Tri-Tip: Generously coat the tri-tip on all sides with Texas Beef BBQ Rub. Let sit at room temperature while the smoker comes to temp.
- Smoke the Tri-Tip: Place the tri-tip on the grill, fat side down. Smoke for 1 1/2 hours or until the internal temperature reaches 115°F.
- Remove and Rest: Take the tri-tip off the grill and tent it lightly with foil. Increase the Traeger temperature to 450°F.
- Sear the Tri-Tip: Once the grill reaches temperature, place the tri-tip back on fat side down. Sear for 4 minutes, flip, and sear for another 4 minutes.
Rest the Meat: Remove from the grill and let the tri-tip rest for 15 minutes before slicing.
- Slice Across the Grain: Begin slicing from the narrow point and adjust your knife angle as the grain changes to ensure every cut goes against the grain.
