Back in the 70's I was fortunate enough to go to college on the Central Coast of California. Soon after renting off campus apartments came my first contact with Tri-Tip. One of our neighbors had been an Ag major and decided he would cook up some Tri-Tip, a meat I'd heard little about. But being from the Central Valley of California we knew meat, ribs, chicken, pork, you know the mainstays and we knew how to barbecue. But, the Tri-Tip he grilled that day set my tastebuds off like nothing else. I can still remember like it was yesterday the techinique he used and the garlic bread and beans....

Now, just imagine your own sights, sounds and smells of Santa Maria Style Tri-Tip barbecue, the kind that was normally grilled on large grated open air barbecue grills, along with buttered and grilled french bread, fresh salsa, and pinquito beans piled high. Imagine them all cooking in your backyard with that special secret recipe Santa Maria Style Barbecue rub enhanced with tarragon, oregano and golden brown sugar, now all you need is your favorite beverage and to be left alone.

Here's our very favorite recipe for great Tri-Tip.
Season your Tri-Tip with Jake's Tri-Tip, Steak and Rib Rub. Allow Jake's Barbecue Seasoning Rub to marinate on the Tri-Tip no less than 45 minutes before grilling. Barbecue grilling is the preferred method but your Tri-Tip can be oven cooked if desired. After seasoning and marinating place your Tri-Tip on the hottest part of the grill. Coals should be ashed over completely white before adding the meat. Sear the meat for 3-4 minutes per side. Once done move the meat to the coolest portion of the gill. Cover the grill with the lid and cook for approximately 15 minutes. After the 15-minute interval turn the Tri-Tip over and begin checking the Tri-Tip with a meat thermometer to determine the internal temperature, which in turn determines how well to cook the meat.

Finish the Tri-Tip to your preferred temperature listed below.

If you choose to use our Barbecue glaze make special note as the meat nears 15-20 degrees of your desired temperature begin applying the Glaze. Fully cover the Tri-Tip and allow the glaze to cook on for 5 minutes, turn and apply again. Coat the meat at least 3 times on both sides ultimately allowing the glaze to bake on for fifteen minutes or more. Once done allow the meat to cool for 2-3 minutes then go to the cutting board. The glaze can be reapplied to the meat one last time just before cutting if you desire.

Follow the scale below:
125 to 130 Degrees --- Rare
130 to 140 Degrees --- Medium Rare
140 to 150 Degrees --- Medium
150 to 160 Degrees --- Medium Well
160 to 170 Degrees --- Well to Very Well

This Tri-Tip recipe is easy to prepare and is incredibly delicious! In fact it's so great I use it in my Jake's Gourmet Chicken Grill W/Can recipe.

This Santa Maria Style Tri-Tip Recipe will kick your barbecue skills into high gear and make other BBQ Rub recipes pale in comparison.