Smoked Tri-Tip with I’m Your Huckleberry Cowboy Rub
There’s something magical about the simplicity of a perfectly smoked tri-tip. It’s a cut of beef that’s packed with flavor and can be transformed into an unforgettable meal with just the right rub and cooking method. For this smoked tri-tip, we leaned into the rich, bold flavors of our I’m Your Huckleberry Cowboy Rub—a blend that brings smoky, earthy, and slightly spicy notes to the meat. We took this recipe to the next level by cooking it on our trusty Traeger Ranger pellet grill, using Oak pellets to impart a perfectly balanced smoke flavor. The final touch? A reverse sear that locks in all those juices and gives the meat a beautiful, crusty bark. Get ready to impress your friends and family with this unforgettable smoked tri-tip.
Smoked Tri-Tip with a Bold Cowboy Kick
Glenn Connaughton
6
15 minutes
2.5 hours
315
American
Main Dish
Our smoked tri-tip is seasoned with Revolution Barbecue’s I’m Your Huckleberry Cowboy Rub, smoked over Oak pellets on a Traeger Ranger, and finished with a perfect reverse sear. This recipe brings out the best in this classic cut of beef, with a smoky, savory, and slightly spicy flavor profile that will have everyone coming back for more.
Ingredients
- 3-pound Tri-Tip roast, trimmed
- 3 tablespoons Revolution Barbecue I’m Your Huckleberry Cowboy Rub
- 2 tablespoons unsalted butter
- 1 tablespoon neutral oil (like avocado or canola)
- Oak wood pellets
Directions
Prepare the Tri-Tip: Pat the tri-tip dry with paper towels. Generously season all sides with Revolution Barbecue I’m Your Huckleberry Cowboy Rub, ensuring an even coating. Let the seasoned tri-tip rest at room temperature for 30 minutes while you preheat the smoker.
Preheat the Smoker: Set your pellet grill to 225°F using Oak wood pellets. Allow it to come to temperature.
Smoke the Tri-Tip: Place the seasoned tri-tip directly on the grill grates. Smoke at 225°F until the internal temperature reaches 120°F for medium-rare (or your desired doneness), typically about 1.5 to 2 hours. Use a meat thermometer to monitor the temperature closely.
Rest the Tri-Tip: Remove the tri-tip from the smoker and loosely tent it with aluminum foil. Let it rest for 10 minutes.
Prepare for Searing: Increase the grill temperature to 450°F. In a cast-iron skillet placed on the grill, melt 2 tablespoons of butter with 1 tablespoon of neutral oil. The neutral oil helps prevent the butter from burning.
Sear the Tri-Tip: Once the skillet is hot, sear the tri-tip on all sides for 1-2 minutes per side, creating a flavorful, crusty exterior.
Rest and Slice: Remove the tri-tip and let it rest for another 10 minutes. Slice against the grain for the best tenderness.
