Tri-tip is one of those cuts that doesn't need a complicated recipe to turn out incredible. Give it a good crust, cook it over a hot charcoal fire, and slice it correctly, and you'll have tender, juicy beef packed with flavor.
For this cook, we're keeping things simple with Heath Riles BBQ SPG Seasoning & Rub, a little high-heat cooking oil, and a live charcoal fire on the Gateway Drum Smoker. Starting the tri-tip close to the coals builds a beautiful crust before we move it higher in the drum to finish cooking. The result is a juicy medium-rare center surrounded by a savory, peppery bark that's exactly what you want from a grilled tri-tip.
Grilled Tri-Tip with SPG Seasoning | Heath Riles BBQ
For this recipe, we're cooking a couple of beautiful farm-raised tri-tips from a local Missouri butcher shop. These aren't Wagyu or Prime cuts, but they have great marbling and plenty of natural beef flavor. A little of the hard exterior fat was trimmed away while leaving enough fat behind to add flavor throughout the cook.
Instead of loading them down with multiple seasonings, we're using Heath Riles BBQ SPG Seasoning & Rub. Its coarse texture is exactly what a larger cut of beef like tri-tip needs to build a flavorful crust over the fire.
We're cooking these on a Gateway Drum Smoker fired with Royal Oak Lump Charcoal. The tri-tip starts close to the fire to get that direct-heat sear before moving farther away from the coals to finish.
Why This Recipe Works
This cook is all about combining direct heat with a gentler finish.
Tri-tip is a fairly large cut of beef, so it can handle plenty of seasoning. Once it's sliced, you're only getting a small amount of that seasoned exterior in each bite. A generous coating of coarse SPG gives you the salt, pepper, and garlic flavor needed to complement the beef while creating plenty of texture on the outside.
Starting close to the fire creates caramelization and a flavorful crust. Once that color develops, raising the cooking grate lets the center continue cooking without burning the exterior.
The other key is slicing correctly. Tri-tip has grain that changes direction through the roast. Cutting it correctly against the grain makes a huge difference in tenderness, and we'll cover exactly how to do that later in the process.
The Ingredients
- Tri-Tip Roasts are naturally beefy and perfect for hot-and-fast cooking. Trim away any large pieces of hard exterior fat while leaving some fat and marbling intact.
- Graza Frizzle High Heat Cooking Oil Spray lightly coats the meat and gives the coarse seasoning something to grab onto.
- Heath Riles BBQ SPG Seasoning & Rub brings the classic salt, pepper, and garlic flavors that pair perfectly with a big cut of beef.
Grill Setup
For this cook, we're using a Gateway Drum Smoker running a little over 300°F.
Fire the drum with Royal Oak Lump Charcoal and Royal Oak Tumbleweeds. Set the lower cooking grate close to the charcoal so the tri-tip can start directly over the fire.
The goal is to use that lower grate to create a strong sear and plenty of color before raising the meat farther from the fire to finish cooking.
The Process
Prepare and Season the Tri-Tip
About two hours before cooking, remove the tri-tip from the refrigerator and let it sit out before it hits the grill. Starting with meat that isn't refrigerator-cold helps shorten the cook and promotes more even cooking.
Lightly spray the outside with Graza Frizzle High Heat Cooking Oil Spray, then pat it across the surface.
Apply a generous coating of Heath Riles BBQ SPG Seasoning & Rub to every side. Don't be afraid of using plenty of seasoning here. Tri-tip is a big cut, and that coarse SPG is going to help build the crust we're looking for.
Sear Over the Fire
Place the seasoned tri-tip on the lower grate directly over the hot charcoal and close the lid.
Let it cook for about 5 minutes, then flip it using Tongs. Cook for another 5 minutes before flipping again.
Continue flipping the tri-tip over the direct heat to develop an even crust and deep caramelized color. In the video, this initial searing process takes roughly 15 minutes.
Move Up and Finish
Once you've developed the color you want, move the tri-tip to a higher cooking grate, farther away from the direct fire.
Continue cooking for approximately another 7–8 minutes, monitoring the internal temperature with a Thermapen ONE.
For medium-rare, pull the tri-tip around 129–130°F. Remember that smaller tri-tips will cook faster, so always cook according to internal temperature rather than relying entirely on time.
Rest Before Slicing
Remove the tri-tip from the smoker and let it rest for 10–15 minutes.
That short rest gives the juices time to settle before slicing and helps keep more of that moisture inside the beef.
Slice Against the Grain
This is one of the most important steps when cooking tri-tip.
The muscle fibers don't run in one consistent direction. Find the point near the center where the grain begins to change, then use a Heath Riles BBQ Slicer Knife to separate the tri-tip into two sections.
Turn each section as needed and slice against the grain. Cutting across those muscle fibers instead of alongside them produces much more tender slices.
The Results
This Grilled Tri-Tip is exactly what you want when cooking beef over a live charcoal fire.
Starting the meat close to the coals creates a deep, caramelized crust, while finishing it higher in the Gateway Drum keeps the inside juicy and tender. The Heath Riles BBQ SPG Seasoning & Rub keeps the flavor simple and beef-forward, with coarse salt, pepper, and garlic complementing the natural flavor of the tri-tip instead of covering it up.
Pulling the larger tri-tip around 129–130°F and giving it a proper rest produced a beautiful medium-rare center. Most importantly, slicing against the changing grain keeps each piece tender instead of chewy or stringy.
You can serve the slices thick alongside your favorite sides, cut them thinner for sandwiches, or add them to a snack board for an easy way to feed a crowd.
Perfect Pairings
- Roasted Potatoes – Crispy roasted potatoes are a natural match for tri-tip. Serve them alongside the sliced beef for a simple steakhouse-inspired dinner.
- Bacon-Wrapped Green Beans – Tender green beans wrapped in smoky bacon add a savory vegetable side that stands up to the bold charcoal-grilled beef.
- Creamy Dill Bacon Potato Salad – For a backyard barbecue-style meal, pair your tri-tip with this cool and creamy potato salad loaded with bacon and fresh dill.
- Summer Squash Casserole – This rich, comforting squash casserole makes a great Southern-style side for slices of hot-and-fast grilled tri-tip.
Storing Leftovers
Store leftover tri-tip in an airtight container in the refrigerator for up to four days. For the best results, keep the roast whole or in larger pieces and slice only what you need. This helps prevent the beef from drying out.
When reheating, use gentle heat and stop as soon as the meat is warmed through. You can also enjoy leftover tri-tip cold or at room temperature.
Thinly sliced leftovers are especially good for steak sandwiches, wraps, tacos, salads, or snack boards. Heath specifically calls out sandwiches and snack boards as great options for this cut.
Final Thoughts
Tri-tip doesn't have to be complicated. A good piece of beef, a hot charcoal fire, and a generous coating of Heath Riles BBQ SPG Seasoning & Rub are enough to create an incredible meal.
The key is managing your fire and paying attention to temperature. Start the tri-tip close to the charcoal to build that flavorful crust, then move it higher in the drum to finish without burning the outside. Pull it around 130°F for medium-rare, give it time to rest, and make sure you identify the direction of the grain before slicing.
Cooked this way, you get tender beef with a pink center, a great crust, and plenty of charcoal-grilled flavor in every bite.
Equipment & Tools
Gateway Drum Smoker, Royal Oak Lump Charcoal, Royal Oak Tumbleweeds, Graza Frizzle High Heat Cooking Oil Spray, Thermapen ONE, Tongs, Heath Riles BBQ Slicer Knife
