{"id":1852,"date":"2010-09-17T21:11:26","date_gmt":"2010-09-18T04:11:26","guid":{"rendered":"http:\/\/www.cooking-outdoors.com\/?p=1852"},"modified":"2014-01-08T02:48:24","modified_gmt":"2014-01-08T09:48:24","slug":"pellet-smoked-tri-tip-with-oakridge-bbq-rub","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/pellet-smoked-tri-tip-with-oakridge-bbq-rub\/","title":{"rendered":"Pellet Smoked Tri-Tip with Oakridge BBQ Rub."},"content":{"rendered":"<h2 style=\"text-align: justify;\">Pellet Smoked Tri-Tip with Oakridge BBQ Rub.<\/h2>\n<p style=\"text-align: justify;\">Just couldn't wait any longer to try out the <a href=\"http:\/\/www.cooking-outdoors.com\/september-newsletter-drawing-anouncement.html\" target=\"_blank\">September Newsletter drawing<\/a> sponsors rubs. Oakridge BBQsent me a couple of samples to try and I am so glad they did! I paired up their &#8220;Competition Beef & Pork Rub&#8221; with a two pound slab of Tri-Tip and smoked it in my Traeger BBQ100\u00a0grill with mesquite pellets.<\/p>\n<p style=\"text-align: justify;\">Here's what I did:<\/p>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/farm5.static.flickr.com\/4085\/4999711049_32ed52b6cb_d.jpg\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" style=\"margin: 10px;\" title=\"Pellet Smoked Tri-Tip with Oakridge BBQ Rub\" alt=\"Pellet Smoked Tri-Tip with Oakridge BBQ Rub.\" src=\"http:\/\/farm5.static.flickr.com\/4085\/4999711049_32ed52b6cb_d.jpg\" width=\"500\" height=\"375\" \/><\/a><\/p>\n<p style=\"text-align: justify;\">Here is my 2 lb Tri-tip. The first thing I did was to was it and trim the fat cap off. Just don't think it makes a difference to have it on the Tri-Tip and most of the Tri-Tip sold here in California is trimmed by the butcher anyway. It really is a lot of fat &#8230; Once I had it washed and trimmed I coated it completely with:<\/p>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/farm5.static.flickr.com\/4145\/5000313060_c535a8d41d_d.jpg\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" style=\"margin: 10px;\" title=\"Pellet Smoked Tri-Tip with Oakridge BBQ Rub.\" alt=\"Pellet Smoked Tri-Tip with Oakridge BBQ Rub.\" src=\"http:\/\/farm5.static.flickr.com\/4145\/5000313060_c535a8d41d_d.jpg\" width=\"500\" height=\"375\" \/><\/a><\/p>\n<p style=\"text-align: justify;\">Oakridge BBQ Rub. This was their Competition Beef & Pork Rub in a handy resealable package. 6 oz. of rub is perfect for two 2 lb Tri-Tips. When I first opened the package up I was greeted with a smell of cumin, perhaps onion and garlic that was quite nice. Not being able to resist I had to try a bit for sampling purposes and got hit with a mellow bit of chilies and the sweet tang of sugar and salt. Nice, sweet heat! My favorite!<\/p>\n<p style=\"text-align: justify;\">I placed my Tri-Tip in a Ziploc bag and poured half the rub in to give it a good coating. Back in the refrigerator for\u00a0two hours, then out to\u00a0warm up to room temperature. I find this is the best way to smoke meat as I am cooking at low temperatures and don't want to waste good cooking time warming up the meat in the smoker. Now there are those that will argue the scientific merits of this but at Cooking-Outdoors I keep it simple and this is how I do it.<\/p>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/farm5.static.flickr.com\/4147\/4999712083_9c0a5e0dd5_d.jpg\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" style=\"margin: 10px;\" title=\"Pellet Smoked Tri-Tip with Oakridge BBQ Rub.\" alt=\"Pellet Smoked Tri-Tip with Oakridge BBQ Rub.\" src=\"http:\/\/farm5.static.flickr.com\/4147\/4999712083_9c0a5e0dd5_d.jpg\" width=\"500\" height=\"375\" \/><\/a><\/p>\n<p style=\"text-align: justify;\">Now I place it into my Traeger BBQ100 for an hour at medium heat. I estimate this to be about\u00a0300 degrees F.<\/p>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/farm5.static.flickr.com\/4086\/4999713105_18b37ee8ea_d.jpg\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" style=\"margin: 10px;\" title=\"Pellet Smoked Tri-Tip with Oakridge BBQ Rub.\" alt=\"Pellet Smoked Tri-Tip with Oakridge BBQ Rub.\" src=\"http:\/\/farm5.static.flickr.com\/4086\/4999713105_18b37ee8ea_d.jpg\" width=\"500\" height=\"375\" \/><\/a><\/p>\n<p style=\"text-align: justify;\">After one hour the juices are perkin now! Cooking it this way give me a bit of a crust and I like that. Time to turn down the Traeger BBQ100 to low. Estimate about 225 degrees F. I'm going to cook this for about two hours more, looking for 150 degrees F internal temperature, medium.<\/p>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/farm5.static.flickr.com\/4144\/4999817023_89205360fd_d.jpg\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" style=\"margin: 10px;\" title=\"Pellet Smoked Tri-Tip with Oakridge BBQ Rub.\" alt=\"Pellet Smoked Tri-Tip with Oakridge BBQ Rub.\" src=\"http:\/\/farm5.static.flickr.com\/4144\/4999817023_89205360fd_d.jpg\" width=\"500\" height=\"375\" \/><\/a><\/p>\n<p style=\"text-align: justify;\">Two hours latter I have a beautiful Tri-Tip with a crusty bark on the outside, just the way I like it. Time for it to sit at least 15 minutes.<\/p>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/farm5.static.flickr.com\/4133\/5000321046_fbb58dbfc8_d.jpg\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" style=\"margin: 10px;\" title=\"Pellet Smoked Tri-Tip with Oakridge BBQ Rub.\" alt=\"Pellet Smoked Tri-Tip with Oakridge BBQ Rub.\" src=\"http:\/\/farm5.static.flickr.com\/4133\/5000321046_fbb58dbfc8_d.jpg\" width=\"500\" height=\"375\" \/><\/a><\/p>\n<p style=\"text-align: justify;\">I really don't need to tell you how great this tasted do I?<\/p>\n<p style=\"text-align: justify;\">The Oakridge BBQ rub was just fantastic, a perfect blend of sweet heat rounded out with a beautiful color that make this Tri-Tip look and taste like a competition cooked piece of beef.<\/p>\n<p style=\"text-align: justify;\">Till the next meal!<\/p>\n<p style=\"text-align: justify;\">Gary<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pellet Smoked Tri-Tip with Oakridge BBQ Rub. Just couldn&#8217;t wait any longer to try out the September Newsletter drawing sponsors rubs. Oakridge BBQsent me a couple of samples to try and I am so glad they did! I paired up their &#8220;Competition Beef &#038; Pork Rub&#8221; with a two pound slab of Tri-Tip and smoked [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6],"tags":[825,823,824,821,50,5360,26,822,19,820,330],"class_list":["post-1852","post","type-post","status-publish","format-standard","hentry","category-outdoor-cooking-recipes-tips-and-techniques","tag-oakridge-bbq-rubs","tag-pellet-smoker","tag-smoked-tri-tip","tag-traeger-grills","tag-barbecue","tag-bbq","tag-grilling","tag-pellet","tag-rubs","tag-traeger","tag-tri-tip"],"yoast_head":"<!-- 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House","date":"October 11, 2016","format":false,"excerpt":"Tri-Tip is a California favorite, we consume more Tri-Tip that any other state in the country, simply because it is amazing when grilled. Unfortunately, the price of Tri-Tip has sky-rocketed as demand increases, now that people are discovering how delicious Tri-Tip is. One of the ways to avoid sticker shock\u2026","rel":"","context":"In &quot;How-to Cook Outdoors Tips&quot;","block_context":{"text":"How-to Cook Outdoors Tips","link":"https:\/\/cooking-outdoors.com\/category\/how-to-cook-outdoors-tips\/"},"img":{"alt_text":"How to Trim a Tri-Tip | Cooking-Outdoors.com | Gary House","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/10\/How-to-Trim-a-Tri-Tip.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/10\/How-to-Trim-a-Tri-Tip.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/10\/How-to-Trim-a-Tri-Tip.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":1822,"url":"https:\/\/cooking-outdoors.com\/september-newsletter-drawing-anouncement\/","url_meta":{"origin":1852,"position":1},"title":"September Newsletter drawing announcement!","author":"Gary House","date":"September 1, 2010","format":false,"excerpt":"September Newsletter drawing announcement Has a month gone by already? Wow, I hope you enjoyed the hot summer more than I did, I am so done with the 100 plus degree weather that I am chanting to to grill gods for cooler temperatures from here on out. (Wish me luck)\u2026","rel":"","context":"In &quot;Giveaways&quot;","block_context":{"text":"Giveaways","link":"https:\/\/cooking-outdoors.com\/category\/giveaways\/"},"img":{"alt_text":"September Newsletter drawing anouncement!","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2010\/08\/Three-packages-300x200.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1998,"url":"https:\/\/cooking-outdoors.com\/butterflied-turkey-on-the-grill-video\/","url_meta":{"origin":1852,"position":2},"title":"Butterflied Turkey on the Grill Video!","author":"Gary House","date":"November 20, 2010","format":false,"excerpt":"Butterflied Turkey on the Grill Video Grilled Butterflied Turkey on my Weber Performer Grill. With the Holidays coming up I wanted to try something different. I was able to get a Turkey from the meat department at my local grocer, they were nice enough to Butterfly it for me and\u2026","rel":"","context":"In &quot;Grilling&quot;","block_context":{"text":"Grilling","link":"https:\/\/cooking-outdoors.com\/category\/grilling-recipes-tips-and-techniques\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1485,"url":"https:\/\/cooking-outdoors.com\/mays-newsletter-drawing\/","url_meta":{"origin":1852,"position":3},"title":"May&#8217;s Newsletter Drawing","author":"Gary House","date":"May 1, 2010","format":false,"excerpt":"May's Newsletter Drawing Wow, it's May already! BBQ season has struck and everyones grills are aflame. No respectable BBQ'er would throw a chunk of anything on the grill with out a good rub on it and that is exactly what this months Cooking-Outdoors May Newsletter Drawing is all about, rubs!\u2026","rel":"","context":"In &quot;Cooking outdoors&quot;","block_context":{"text":"Cooking outdoors","link":"https:\/\/cooking-outdoors.com\/category\/outdoor-cooking-recipes-tips-and-techniques\/"},"img":{"alt_text":"May's Newsletter Drawing","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2010\/04\/RS8oz.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":22958,"url":"https:\/\/cooking-outdoors.com\/cooking-outdoors-q-and-a-with-gary-september-22-2016\/","url_meta":{"origin":1852,"position":4},"title":"Cooking Outdoors Q &#038; A with Gary &#8211; September 22,  2016","author":"Gary House","date":"September 23, 2016","format":false,"excerpt":"New Q & A with Gary! Answering Outdoor Cooking questions about BBQ rubs, liquid smoke, Sea weed substitutes and smoking chicken. Responding to my\u00a0What is the Reverse Sear Method? video, Christopher Finney gave a great tip on the Reverse Sear Method. After all he should know! On my #1 Requested\u2026","rel":"","context":"In &quot;Q &amp; A with Gary&quot;","block_context":{"text":"Q &amp; A with Gary","link":"https:\/\/cooking-outdoors.com\/category\/q-a-with-gary\/"},"img":{"alt_text":"Cooking Outdoors Q & A with Gary | September 22, 2016 | Cooking-Outdoors.com | Gary House","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/09\/Cooking-Outdoors-Q-A-with-Gary-September-22-2016.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/09\/Cooking-Outdoors-Q-A-with-Gary-September-22-2016.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/09\/Cooking-Outdoors-Q-A-with-Gary-September-22-2016.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/09\/Cooking-Outdoors-Q-A-with-Gary-September-22-2016.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":10137,"url":"https:\/\/cooking-outdoors.com\/coffee-rubbed-tri-tip-recipe\/","url_meta":{"origin":1852,"position":5},"title":"Coffee Rubbed Tri-Tip Recipe","author":"Gary House","date":"April 25, 2014","format":false,"excerpt":"Coffee Rubbed Tri-Tip | Grill Dome Kamado Grill Recipe \u00a0 So here is my first cook on the Grill Dome! Coffee Rubbed Tri-Tip cooked with the reverse sear method. The Coffee rub have hints of sweetness and heat, adjustable to your personal taste. The Grill Dome was very simple to\u2026","rel":"","context":"In &quot;Beef&quot;","block_context":{"text":"Beef","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/beef-recipes-tips-and-techniques\/"},"img":{"alt_text":"Coffee rubbed Tri-Tip Grill Dome Kamado recipe","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/04\/Coffee-rubbed-Tri-Tip1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/04\/Coffee-rubbed-Tri-Tip1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/04\/Coffee-rubbed-Tri-Tip1.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/04\/Coffee-rubbed-Tri-Tip1.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/1852","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/comments?post=1852"}],"version-history":[{"count":0,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/1852\/revisions"}],"wp:attachment":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media?parent=1852"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/categories?post=1852"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/tags?post=1852"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}