Reverse Seared Tri-Tip

While this isn’t an authentic Santa Maria style tri-tip, the reverse sear method adds a touch of smoke.

Chef Tom

While this isn’t an authentic Santa Maria style tri-tip, the reverse sear method adds a touch of smoke, and the marinade and Santa Maria style rub give you the big flavor of the California classic!

Reverse Seared Tri-Tip Recipe


  • 1 tri-tip roast
  • Smoke on Wheels BBQ Marinade
  • Oakridge BBQ Santa Maria Seasoning


Trim excess fat and silver skin from the roast. Excess fat and silver skin on the surface only inhibits smoke and rub penetration. Get rid of it!

Place the meat in a zip-top bag with the Smoke on Wheels BBQ Marinade. A soak in Smoke on Wheels’ savory BBQ Marinade is a perfect compliment to the Santa Maria style rub from Oakridge BBQ. Let marinate for 1-2 hours.

Preheat your Yoder Smokers YS640 Pellet Grill to 250ºF, set up for indirect grilling/smoking. First we smoke. Then we sear.

Remove the roast from the marinade. Wipe off excess marinade. Season with Oakridge BBQ Santa Maria Seasoning. Smoke at 250ºF until the internal temperature reaches 110ºF. Remove from the grill. Cover loosely with foil.

If you have a two-piece diffuser, remove the door and place GrillGrates over the firebox. If you have a one piece, completely remove the diffuser plate. Turn the grill up to 475ºF.

When the grill comes up to temp, grill the roast on both sides to achieve nice grill marks. Remove when the internal temperature reaches 125ºF. Rest 10 minutes before slicing thin, against the grain.


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