Smoked Tri-Tip Sandwich with Huckleberry Cowboy Rub

Name: Chino Style Smoked Tri-Tip Sandwich on a Hero Roll
Prep time: 3 h
Cook time: 2 h 40 min
Total time: 3 h
Yield: 4
Cuisine: American
Ingredients: 1 tri-tip roast, 2.5 to 3 pounds; 1 tablespoons neutral oil; 3 tablespoons Revolution Barbecue I’m Your Huckleberry Cowboy Rub; Hickory wood chunks or pellets; 4 hero or sub rolls; 8 ounces sharp cheddar cheese, sliced; 1/4 cup prepared horseradish; 2 Roma tomatoes, thinly sliced; 2 cups shredded iceberg lettuce

February 6, 2026

Some recipes exist because they taste good. Others exist because they mean something. This sandwich falls firmly into the second category. When we lived in Southern California, my good friend Vince introduced me to Hottinger Family Meats in Chino. It became our go-to lunch spot, and their tri-tip sandwich set the bar. No gimmicks. Just well-cooked beef, stacked generously, and served in a way that let the flavor speak for itself. Those lunches became a rhythm, and that sandwich became a memory.

This version is an homage to those moments, built through the lens of backyard barbecue. Smoked over hickory, the tri-tip develops a deep, savory character that pairs naturally with Revolution Barbecue I’m Your Huckleberry Cowboy Rub. The blend of fine sea salt, smoked salt, chili powder, paprika, cumin, coriander, black pepper, mustard seed, cayenne, pure cane sugar, and ground East African coffee creates warmth and depth without tipping into sweetness. Finished as a sandwich, contrast drives the experience. Rich beef, subtle smoke, crisp lettuce, juicy tomatoes, sharp cheddar, and horseradish come together in a way that feels familiar, honest, and deeply personal.

Chino Style Smoked Tri-Tip Sandwich on a Hero Roll

Rated 5.0 stars by 1 users

Cuisine

American

Author: Glenn Connaughton

Glenn Connaughton

Servings

Prep Time

20 minutes

Cook Time

2 hours 40 minutes

Calories

620

Tri-tip is a cut that rewards patience, especially when smoke is allowed to do the heavy lifting. Cooking it low with hickory builds layers of flavor that amplify the beef’s natural richness without overwhelming it. What defines this recipe is the seasoning choice. Revolution Barbecue I’m Your Huckleberry Cowboy Rub was built for beef, and its ingredient profile proves it. Chili powder, paprika, cumin, coriander, black pepper, and mustard seed form a bold but grounded spice base, while fine sea salt and smoked salt reinforce savoriness and echo the smoke from the pit.

The inclusion of ground East African coffee deepens the bark and adds a subtle roasted bitterness that balances the pure cane sugar, keeping the finish savory rather than sweet. Thin slicing against the grain preserves tenderness and creates a stacked texture ideal for sandwiches. Sharp cheddar melts into the warm beef, horseradish cuts through the richness, iceberg lettuce adds cold crunch, and Roma tomatoes bring brightness. The toasted hero roll supports everything without competing for attention. This is not a reinvention. It is a respectful nod to a Southern California classic that earned its reputation through consistency and flavor.

Cook Mode

Ingredients

For the Smoked Tri-Tip

1 tri-tip roast, 2.5 to 3 pounds
1 tablespoons neutral oil
3 tablespoons Revolution Barbecue I’m Your Huckleberry Cowboy Rub
Hickory wood chunks or pellets

For the Sandwich Assembly

4 hero or sub rolls
8 ounces sharp cheddar cheese, sliced
1/4 cup prepared horseradish
2 Roma tomatoes, thinly sliced
2 cups shredded iceberg lettuce

Directions

Season the Tri-Tip: Coat the tri-tip evenly with neutral oil, then apply Revolution Barbecue I’m Your Huckleberry Cowboy Rub on all sides, pressing gently so the seasoning adheres and begins to draw moisture to the surface.
Prepare the Smoker: Preheat the smoker to 225 degrees Fahrenheit and establish clean hickory smoke before adding the meat.
Smoke the Tri-Tip: Place the tri-tip directly on the smoker grate and cook until the internal temperature reaches 130 degrees Fahrenheit for medium-rare, maintaining consistent smoke throughout the cook.
Slice the Beef: Slice the tri-tip thinly against the grain, keeping bark and smoke ring intact on each slice for maximum flavor and tenderness.
Toast the Rolls: Lightly toast the hero rolls until warmed through with a subtle exterior crisp while remaining soft inside.
Build the Sandwich: Spread horseradish on the rolls, layer generously with sliced tri-tip, top with sharp cheddar, add Roma tomatoes and shredded iceberg lettuce, then close and serve immediately.

Recipe Note

This sandwich lives at the intersection of memory and craft. It honors a butcher shop classic, a friendship, and the kind of meals that quietly become traditions. Using Revolution Barbecue I’m Your Huckleberry Cowboy Rub brings intention to every bite. The combination of spices, smoked salt, and coffee enhances the beef, complements the hickory smoke, and creates a bark that delivers depth without unnecessary sweetness.

If you want to bring this flavor to your own backyard, visit Revolution Barbecue to shop this rub and explore the full lineup of seasonings built for cooks who care about flavor first.

When flavor matters, make it Revolution Barbecue.

Nutrition information is automatically calculated, and should only be used as an approximation

Serving Size 1 sandwich (350 grams)
Calories 620, Fat 34 grams, Polyunsaturated Fat 3 milligrams, Monounsaturated Fat 14 milligrams, Carbs 38 grams, Protein 42 grams, Potassium 720 milligrams, Fiber 3 grams, Sodium 980 milligrams, Sugar 5 grams, Iron 5 milligrams

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