Coffee Rubbed Tri Tip is beefy goodness in all of its glory right here, people. I love beef. I have a few cuts that I favor above the others and tri tip is one of those no brainers for me. It is beautifully marbled and packed with flavor. Bonus points for being pretty easy to grill without overcooking. I think it’s a great starter cut for beginning grillers. And this particular Smoky Joe Coffee Rubbed Tri Tip is a great starter recipe for beginning pitmasters. The tri tip is slow smoked (I used my pellet grill) over indirect heat for 3 hours before being seared over screaming hot coals. It’s the best of both worlds, low and slow BBQ and hot and fast grilling.
You get a great rub recipe, a good long smoke on some beef, and happy tummies at dinner. If you haven’t jumped into making your own rubs, now is the best time to start. I have been making rubs for a while now and this is our newest favorite. There are some pretty prominent flavors and I couldn’t figure out what to name it. I posted a pic on Instagram and asked everybody to weigh in and my favorite was the “Smoky Joe.” I thought it fit perfectly! The smokiness comes from smoked paprika and the coffee crystals are the Joe.
This isn’t the first ever coffee rub (coffee and beef are an amazing combo) but I’ve found that coffee grounds can get bitter when cooked over high temperatures. I knew I wanted to sear this tri tip for a beautiful dark bark, but I still wanted that coffee flavor. That’s where the not secret anymore ingredient comes into play. Instant coffee crystals! You get that amazing, rich coffee flavor without any bitterness from burned coffee grounds. Such an amazing pairing with the chili pepper, cayenne, and coriander in the rub. This rub is savory, earthy, and has a deep richness that melts into the tri tip. Like buttah. Hope you guys love this coffee rubbed tri tip like we do!
Smoky Joe Rubbed Tri Tip
- 1 2-3 lb tri tip
Smoky Joe Beef Rub
- 1 teaspoon coarse sea salt
- 1 teaspoon instant coffee crystals
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon whole coriander crushed
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon chili powder
- Combine all of the ingredients for the rub in a small bowl and set aside.
- Trim any excess fat off of the tri tip and liberally season with the dry rub.
- Start your smoker on the lowest heat setting (mine runs about 175-180 on Smoke) and place the seasoned tri tip on the grill grates. Close the lid and smoke for 3 hours.
- Take the tri tip off the grill and place a cast iron skillet on the grill grates. Turn the temperature up to the highest heat setting (at least 400 degrees) and allow the grill pan to preheat.
- Place the smoked tri tip in the grill pan and sear on each side for 4-6 minutes. Use an internal thermometer to monitor the temperature of your tri tip. Pull the tri tip off the grill at 120 degrees for rare, 130 degrees for medium rare, 140 for medium.
- Allow the tri tip to rest for at least 10 minutes before slicing against the grain. Serve immediately.