Grilled Tri Tip on a Gas Grill
When cooking a grilled tri tip on a gas grill, I get the best results when I use the reverse sear method using direct and indirect heat.
Servings: 6
Ingredients
- 1 tri tip roast
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tsp Christie Vanover's Brisket Rub
Instructions
- Trim: If the meat has any silver skin or excess fat, use a filet knife to remove it (see instructions above).
- Season: Sprinkle salt, pepper and brisket rub* on both sides.
- Heat Grill: Turn one of the gas grill burners on and leave the other burner(s) off. Close the lid and adjust the burner level until the grill thermometer reads around 350F degrees.
- Grill: Place the tri tip on the grill grate over indirect heat, which is the burner that's turned off. Close the lid. Grill to an internal temperature of 100F degrees, which will take around 30 minutes.
- Sear: Move the tri tip to the direct heat side of the grill, which is the side with the burner turned on. Grill for about 5-7 minutes per side to an internal temperature of 130F degrees.
- Rest: Remove from the grill. Cover loosely with foil. Let rest for 15 minutes. Slice against the grain (see instructions above).
Notes
*If you don't have my brisket rub, you can use another dry rub or a combination of salt, pepper and garlic powder.
Nutrition
Calories: 240kcal | Carbohydrates: 1g | Protein: 31g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 98mg | Sodium: 468mg | Potassium: 494mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 19IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 3mg