Smoked Mexican Spice-Rubbed Tri Tip with Lemon-Herb Sauce

April 15, 2019 0 Comments

Today we are making a Tri-Tip in the Masterbuilt Smoker with a lemon-herb sauce. To start, we’ll marinate the Tri-Tip with a Mexican-Spice rub, then smoke it in the Masterbuilt Electric Smoker. Next, we will apply mayonnaise and sear over high heat in a cast iron skillet.

Mexican-Spice Rubbed Tri Tip

Marinade Ingredients

  • 4 tablespoons olive oil
  • 2 teaspoons Kosher salt
  • 5 teaspoons black pepper
  • 5 teaspoons dried mustard
  • 1 teaspoon smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons onion powder
  • 2 teaspoons chipotle powder

Lemon Herb Sauce Ingredients

  • 5 teaspoon Kosher salt
  • 2 teaspoons lemon juice
  • 5 teaspoon dried rosemary
  • 1 teaspoon minced garlic
  • 3-4 tablespoons dried thyme
  • 2 teaspoons chili garlic sauce
  • 2 teaspoons ginger paste
  • ¾ cup olive oil

Protein Ingredients

  • 1 Tri Tip Roast
  • ½ stick Irish butter
  • ¼ cup (approximately) mayonnaise
  • 2 tablespoons Worcestershire sauce

Recipe Instructions

  1. From the marinade ingredients, apply the olive oil to all sides of the tri-tip.
  2. Mix the rest of the marinade ingredients together, then sprinkle of all sides of the tri-tip.
  3. Place ingredients and tri-tip in a gallon Ziploc bag and marinate in the refrigerator for 2 hours.
  4. Set the Masterbuilt electric smoker to 250 degrees F and add some oak or mesquite wood chips.
  5. Place the tri-tip in the Masterbuilt smoker.
  6. While the tri-tip is cooking, place all of the lemon sauce ingredients in a blender and blend well. Place in the refrigerator until ready to serve.
  7. Remove the tri-tip from the Masterbuilt smoker when the internal temperature reaches 110 degrees F. For this cook is was 34 minutes.
  8. Let the tri-tip rest for 10 minutes, then apply the mayonnaise to all sides of the tri-tip.
  9. In a cast iron skillet over high heat, melt the butter and add the Worcestershire sauce.
  10. Add the tri-tip and sear for approximately 2 minutes per side.
  11. Remove the tri-tip and let rest for 10 minutes.
  12. Slice the tri-tip, drizzle with the lemon-herb sauce and serve!

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