Smoked Tri Tip with Custom Spice Rub - Pellet Smoker Recipe
This tender, smoky tri tip features a custom spice blend with dill seed, coriander, and mustard seed that creates a complex flavor profile beyond typical barbecue rubs. The meat is marinated for 2 hours before smoking low and slow at 225°F until it reaches perfect medium-rare doneness. The combination of Worcestershire sauce base and brown sugar creates a beautiful bark while keeping the interior juicy. Perfect for weekend barbecues or when you want to impress guests with restaurant-quality smoked beef that slices beautifully against the grain.
Ingredients
- 2 pounds tri tipsirloin tip roast1:1beef
slightly different texture but works well
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried minced onion
- ½ teaspoon red pepper flakes
- ¼ teaspoon dill seed
- ¼ teaspoon mustard seed
- ¼ teaspoon whole coriander
- ½ teaspoon garlic powder
- 2 tablespoons light brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper, coarse ground
Instructions
- 1
Place tri tip on sheet tray and brush all over with Worcestershire sauce
- 2
Grind dried minced onion, red pepper flakes, dill seed, mustard seed, and coriander in spice grinder until larger pieces are broken down but still slightly chunky
- 3
Whisk ground spice mix with garlic powder, brown sugar, salt, and black pepper in medium bowl
- 4
Sprinkle seasoning all over tri tip and rub in thoroughly
- 5
Refrigerate for 2 hours
- 6
Preheat smoker to 225°F
- 7
Place tri tip directly on grates and smoke for 1.5 to 2 hours until internal temperature reaches 135°F
- 8
Transfer to clean sheet tray, cover with foil, and rest for 30 minutes
- 9
Slice against the grain and serve
Tips
Let the meat come closer to room temperature before smoking for more even cooking
Use a meat thermometer to ensure perfect doneness - 135°F gives you medium-rare
Always slice against the grain for maximum tenderness
Good to Know
Refrigerate sliced leftovers up to 4 days or freeze up to 3 months
Can marinate up to 24 hours ahead for deeper flavor
Slice thin against the grain and serve with barbecue sauce, horseradish, or chimichurri
Common Mistakes
Don't skip the resting period or juices will run out when slicing
Avoid overcooking past 135°F internal temperature to prevent dryness
Substitutions
slightly different texture but works well
FAQ
Can I use this rub on other cuts of beef?
Yes, this spice blend works great on ribeye, sirloin, or even brisket. Adjust marinating time based on thickness.
What if I don't have a spice grinder?
Use pre-ground spices or crush whole spices in a mortar and pestle, though the texture won't be quite as even.
How long will the cooked tri tip keep?
Store sliced leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.