BBQ is all about passion layered over simple basics — a little salt, a little fire, and a lot of heart. Straight from our very own BBQ queen, Stephanie Armata, here’s a classic Central Coast favorite. Fire up the grill, pour yourself a glass of your favorite bold red, and enjoy this Santa Maria–style tri-tip. Don’t be afraid to add your own twist — that’s half the fun.
Ingredients
Rub
- 2 tsp kosher salt
- 2 tsp medium-grind black pepper
- ½ cup Austin Hope/Phresh BBQ Rub
Meat
- 1 (2–3 lb) tri-tip roast, well-trimmed
Grill
- Charcoal
- Red oak wood
Instructions
- Prep the Tri-Tip: Pat dry, rub with olive oil, then coat generously with the rub. Let sit at room temp for 30–45 minutes.
- Set Up Grill: Build a two-zone fire — one hot for searing, one cooler for roasting. Place charcoal on bottom, red oak on top.
- Grill: Cook fat side up over indirect heat until internal temp reaches 120–125°F (rare to medium-rare), about 20–30 minutes. Then sear over direct heat, about 5 minutes per side, for a crust.
- Rest & Slice: Remove at 125–130°F for medium-rare (135–140°F for medium). Rest 10 minutes under foil, then slice thinly against the grain.