Santa Maria
Tri-Tip

Season the night before

Apply a healthy, generous coat of Moon Rock Rub to all sides of the tri-tip. The seasoning needs time to penetrate and form a proper bark. Leave uncovered and refrigerate overnight.

Temper before cooking

Pull the tri-tip from the fridge and let it sit at room temperature for 30 minutes. This promotes even cooking from edge to center — no gray band.

Fire up to 225°F

Preheat your smoker, Traeger, indirect grill, or oven to 225°F. This low temperature gives Moon Rock time to form its signature bark and the meat to properly render — patience is the secret ingredient.

Cook to 125°F internal

Place the tri-tip on your preferred cooking surface and cook until a probe thermometer reads 125°F at the thickest part. Expect 40–90 minutes, depending on size. Don't chase time — chase temp.

Flip mid-cook if desired for even browning on both sides.

Sear for the crust

Get a cast iron skillet or heavy pan ripping hot with a thin coat of neutral oil. Sear the tri-tip 2 minutes per side to lock in a deep, crunchy Moon Rock crust. Watch your internal temp — the sear pushes it up fast.

Rest — no shortcuts

Pull it off the pan and tent loosely with foil. Rest for a minimum of 15 minutes. Carryover will bring you to ~135–138°F. Cutting early is the #1 mistake — hold the line.

Slice against the grain

Tri-tip has two muscle groups with grain running in different directions. Find the seam, rotate the cut, and always slice against the grain — thin, clean cuts. This is what separates a good tri-tip from a great one.