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Flavorful Smoked Tri-Tip Recipe with Easy Coffee Chili Dry Rub

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A smoky, spicy, and rich smoked tri-tip recipe featuring a simple coffee chili dry rub that creates a tender, juicy crust perfect for gatherings and casual dinners.

Ingredients

Scale
  • 2 to 3 pounds tri-tip roast, trimmed of excess fat but leaving some for flavor
  • 2 tablespoons ground coffee, finely ground (dark roast recommended)
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 teaspoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 tablespoon olive oil

Instructions

  1. Trim and prep the tri-tip: Remove excess fat but leave about ¼ inch for flavor. Pat the meat dry with paper towels to help the rub adhere better. (Time: 5 minutes)
  2. Make the coffee chili dry rub: In a mixing bowl, combine ground coffee, chili powder, paprika, brown sugar, garlic powder, onion powder, kosher salt, and black pepper. Mix thoroughly. (Time: 3 minutes)
  3. Apply olive oil: Brush olive oil evenly over the tri-tip surface to help the dry rub stick and create a nice crust. (Time: 2 minutes)
  4. Rub the tri-tip: Generously coat all sides of the tri-tip with the coffee chili mixture, pressing gently to adhere. (Time: 5 minutes)
  5. Preheat the smoker: Set smoker or grill to a steady 225°F (107°C). Use wood chips like oak or hickory for a classic smoky flavor.
  6. Place the tri-tip on the smoker: Put the meat fat side up on the grate away from direct heat. Close the lid and smoke low and slow for about 1.5 to 2 hours.
  7. Monitor internal temperature: Insert a meat thermometer into the thickest part. Aim for 130°F (54°C) for medium-rare or 140°F (60°C) for medium. Check after 1 hour and every 15 minutes thereafter.
  8. Rest the tri-tip: Remove from smoker and tent loosely with foil. Let it rest for 15-20 minutes to redistribute juices.
  9. Slice and serve: Slice thinly against the grain to keep it tender. Serve with your favorite sides and enjoy.

Notes

If rub starts to burn before the meat reaches the right temperature, lower smoker temperature or move tri-tip to a cooler spot. Let the meat rest before slicing to keep it juicy. Slice thinly against the grain for tenderness. For caffeine-free option, substitute coffee with roasted chicory or cocoa powder. For less spice, reduce chili powder to 1 teaspoon. Use quality kosher salt for best results.

Nutrition

Keywords: smoked tri-tip, coffee chili rub, barbecue, smoked meat, tri-tip recipe, easy dry rub, grilling, smoking meat

Find it online: https://tastypierecipes.com/flavorful-smoked-tri-tip-recipe-with-easy-coffee-chili-dry-rub/