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 One of my favorite ways to serve BBQ tri-tip is with roasted poblano peppers and fresh-squeezed lime juice. The perfect crusted, medium-rare tri-tip, combined with smoky poblanos and a citrusy kick, creates a flavor-packed BBQ masterpiece.

Tri-Tip Dry Rub
​For a bold and smoky crust, use this simple spice blend:

• 2-3 lb Tri-Tip Roast (untrimmed, trimmed at home)
• 2 tbsp Granulated Garlic
• 2 tbsp Smoked Paprika
• 1 tbsp Cracked Black Pepper
• 1 tbsp Oregano
• 1 tbsp Granulated Onion
• 1 tbsp Kosher Salt
• 2 tsp Chili Powder

Step 1: Prep the Tri-Tip
✔️ Trim the fat yourself – leaving a thin layer for extra flavor and juiciness.
✔️ Coat all sides generously with the dry rub.
✔️ Let it sit for 30-60 minutes while preparing the grill—this helps the flavors penetrate and ensures an even cook.
Step 2: Set Up the Grill
🔥 Use both direct and indirect heat zones.
🔥 Keep the heat low (250°F).
🔥 Add wood chunks (I prefer mesquite for a bold, smoky flavor).
I use my Weber Kettle Master Touch for this. It works perfectly for 2 - zone cooking
Step 3: Sear & Smoke

1. Sear over direct heat for about 5 minutes per side, just enough to build a crust.
   • Watch closely! You want color, not overcooking.
2. Move to indirect heat, close the lid, and smoke until the internal temp hits 130°F (for medium-rare).

Step 4: Rest & Slice

• Remove from the grill and let it rest for 20 minutes.
• Slice against the grain for the most tender bites.

Step 5: The Game-Changer: Poblanos & Lime
🔥 Roast poblano peppers until the skin blisters, then peel and slice them.
🍋 Squeeze fresh lime juice over the sliced tri-tip before serving.
The smoky poblano peppers add a deep, earthy flavor, while lime juice enhances the natural sweetness of the beef—an unbeatable BBQ combo!