The Tri Tip was out of the ball park good. The Dove’s cocoa rub along with some chipotle chili powder and then a garlic pepper crust wasn’t like anything I have ever experienced! When the taste of beef layered with all the flavors of the grill is what you crave there is nothing like a good Tri-Tip Roast. It is a big tender piece of meat that is just packed with flavor. Awesome.
We smoked the Tri Tip roast for about 45 minutes. Then, grilled them at 350 for about 15 minutes until the meat thermometer read 130 degrees. Keep in mind that your meat will continue cooking for another 10 degrees after you pull it off the grill. USDA says 140 degrees for rare.
These guys were about 4 pounds each. I injected as much Country Bob’s All Purpose Sauce as they would hold. Then, made a wet rub with Dove’s Sweet N Spicy Cocoa Rub, chipotle chili powder, pepper, garlic, and Country Bob’s All Purpose Sauce to bind it all together. Sprinkled it on the meat rubbing it in, working my seasoning deep into the meat. Then, onto our Royall 3000 Wood Pellet Smoker for 45 minutes of smoke before grilling it.
Ingredients
2 nice Tri Tip Roasts
Dove’s Sweet N Spicy Cocoa Rub
Chipotle chili powder, to taste
Black pepper, coarse grind to taste
Garlic, dry crushed, to taste
1 cup Country Bob’s All Purpose Sauce
Preparation
1. Inject as much of the Country Bob’s as the meat will hold. You will be able see when it is full. Rub your spice mix into the meat and let it set awhile. Overnight is best, but not necessary.
2. Cooking Directions: Royall 3000 Wood Pellet Grill/Smoker
3. Open the lid and set the dial to “Smoke”, after about five minutes shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place everything directly onto the grill and just let it hang out in the smoke and get happy for 45 minutes or so.
4. This is referred to as “smoking”; the temperature is around 150 – 180 degrees. 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores up so that the meat can pick up all the flavor of the smoke.
5. After 45 minutes, turn the digital control up to 350 degrees and pull the meat off the grill.
6. When the grill comes up to temp, add the meat for 15 minutes, or until the meat reaches an internal temp around 130. Pull the meat off, cover it and let it rest for 10 minutes before serving. This will be rare to medium rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 and overdone 160.
7. Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
9. We do our recipes on our patio where we have a lineup of grills, including Royall Wood Pellet Grill/Smoker, Traeger, Charmglow, Char-Broil, The Big Easy, Char Griller, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
10. The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
11. Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.
12. Take it and run with it….
