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Tri Tip Featured Image

Tri Tip Rub

The Tri Tip Rub it’s flavorful, easy, and makes some of the best meat you will ever eat.
Course Main Course
Cuisine American
Prep Time 1 hour 10 minutes
Cook Time 1 hour
Resting Time 10 minutes
Servings 6
Calories 274kcal
Author Lisa


  • 2-3 lb Tri Tip

Santa Maria Seasoning

  • 2 Tbs paprika
  • 1 tbs chile powder
  • 1 teaspoon cayenne pepper
  • 1 tbs brown sugar
  • 1 tbs sugar
  • 1 tbs garlic powder
  • 1 tbs onion powder
  • 1 tbs salt
  • 2 teaspoon pepper


  • Mix all the seasoning in a small bowl.
    2 Tbs paprika, 1 tbs chile powder, 1 teaspoon cayenne pepper, 1 tbs brown sugar, 1 tbs sugar, 1 tbs garlic powder, 1 tbs onion powder, 1 tbs salt, 2 teaspoon pepper
    spice rub mixture in a bowl
  • Rub seasoning all over the tri tip.
    2-3 lb Tri Tip
    Tri tip covered in dry rub
  • Preheat oven to 350°F and bake tri tip in an oven safe baking dish for ~25-40 minutes. I prefer to go off internal temperature so I remove the tri tip from the oven when it reaches 135-140°F.
    Tri Tip slices
  • Cut tri tip and enjoy!
    Tri Tip piece on fork



Tips and Tricks
  • *You can mix and add the rub to the tri tip the day before, refrigerate overnight and then pull out the tri tip an hour before cooking.
  • If smoking the tri tip heat smoker to 200-220°F. Smoke tri tip until the internal temp reaches 135-140°F (1.5-2 hrs approximately) then remove from smoker and allow to rest for 15 minutes.
  • If grilling the tri tip preheat the grill on medium heat then grill for 10 minutes on one side and flip and grill until the internal temp is 135-140°F- about 15 more minutes.
  • My favorite smoker thermometer that I use for baking too: Thermoworks Smoker Thermometer (affiliate link)
  • Different size tri tips will cook at different speeds because of their size and how hot the grill/smoker is.
  • If your tri tip has a layer of fat you can trim it off but you don’t need to. The extra fat can help baste the meat when cookie- simply place in the oven with the fat end up.
  • Everyone says cut against the grain of the meat for the juiciest meat- and I usually try to. However, if cooked correctly the meat will be delicious, tender, and juicy regardless how you cut it.
  • To make this more Santa Maria Style add 1 tbs of dried rosemary to the rub!


Calories: 274kcal | Carbohydrates: 8g | Protein: 32g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 98mg | Sodium: 1269mg | Potassium: 610mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1687IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 3mg