Tri-Tip steak seasoned with SmokeyQ BBQ Dry Rub

Tri-Tip steak seasoned with SmokeyQ BBQ Dry Rub

Tri-tip has been labelled 'poor man's tenderloin', 'poor man's eye fillet' and 'poor man's ribeye'. Whilst it is certainly cheaper in price, usually about half price or less, it definitely deserves a lot more credit than it's price tag warrants.

Tri-tip is triangular in shape (who would've guessed!) and is cut from the bottom sirloin. Despite being quite lean it is extremely juicy and is best cooked at a low temperature and finished with a reverse sear over high heat to a medium internal temperature. Anything less than medium can result in a chewy and stringy piece of beef.

SmokeyQ BBQ Dry Rub is a versatile seasoning that works wonders on many cuts of meat, particularly steaks. The earthy flavours of coriander, cumin and thyme are complimented with a solid kick of heat from the smoked paprika and chipotle chilli. When barbecuing tri-tip apply a thin layer of mayo, mustard or mayonnaise and apply the rub ideally 4 hours before cooking. This allows the salt to penetrate into the meat enhancing its flavour and juiciness.


  • tri-tip steak
  • mayonnaise, mustard or olive oil
  • SmokeyQ BBQ Dry Rub


  1. Apply a thin layer of mayo, mustard or oil to the meat then season generously with the rub ideally 4 to 6 hours prior to cooking.
  2. Set up your barbecue for indirect cooking and aim for a temperature between 250f/120c to 275f/135c.
  3. When the temperature of your barbecue is stable place one wood chunk about half the size of your fist onto the coals.
  4. Position the steak over indirect heat* and cook until the internal temperature of the meat reaches 130f/55c, approximately 45 minutes to an hour. The timing will depend on the thickness of the tri-tip. Allow the meat to rest whilst you crank up the heat in your barbecue (a 10 minute rest is ideal).
  5. Reverse sear the steak, flipping every 30 seconds for a total of 2 minutes.
  6. Slice the meat against the grain and retain the juices to pour a little over the meat once you have plated.

*Indirect heat simply means cooking the meat away from the coals or flame. If you have a 4 burner barbecue for example, turn on 2 of the burners and cook your meat over the other 2. If you are using charcoal then have the coals on one side of the barbecue, meat on the other. Many bullet smokers will have a water pan that acts as a barrier between the fuel and the meat which is another method of indirect cooking.




Photos and recipe by Messy Benches. Visit


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