Kinder’s Prime Rib Rubbed Tri-Tip Sliders
Kinder’s Prime Rib Rubbed Tri-Tip Sliders
Tri-tip doesn’t get enough credit at the slider station. It’s a cut built for the grill, triangular, well-marbled, with a deep beefy flavor that holds up to bold seasoning. Rubbed with Kinder’s Prime Rib Seasoning and seared over high heat, then sliced thin against the grain and stacked on Hawaiian rolls with caramelized onions, Monterey Jack, and Kinder’s Original BBQ Sauce, these sliders hit harder than anything you’d put together from ground beef.
Tri-tip belongs at the slider station, an argument our grilling recipes keep making.
Kinder’s Prime Rib Seasoning sets the flavor here. Three tablespoons coat the roast and rest in the refrigerator for 30 minutes, building a seasoned crust that sears into the meat on contact with the grill. That crust, herb-forward, savory, slightly aromatic, is what makes this feel like a prime rib dinner compressed into slider format. Kinder’s Original BBQ Sauce ties it together: layered into the bun and served on the side for dipping, its smoky sweetness plays off the richness of the beef without overwhelming it.
The technique is clean. Grill over direct high heat to sear, then move to indirect until the internal temp hits 130–135°F for medium-rare. Rest the roast 10 minutes before you slice it. Cut too early and the juices end up on your cutting board instead of in the meat.
One thing to know before you start: tri-tip grain runs in two different directions across the cut. Look at the meat and identify both before you pick up the knife. Always slice perpendicular to the grain. That’s the line between a tender slider and a chewy one.
Makes 12 sliders, four solid servings. Total time runs about 90 minutes: 30 minutes in the fridge, 30 at room temperature, and 35 minutes of active cooking and assembly.
Flavor First.
Prime Rib Rubbed Tri-Tip Sliders
Ingredients
Equipment
Method
- Season the tri-tip roast generously on all sides with Kinder’s Prime Rib Seasoning. Refrigerate uncovered for at least 30 minutes.
- Remove the seasoned tri-tip from the refrigerator 30 minutes before grilling to take the chill off.
- Preheat the grill to high heat (approximately 450 degrees F). For charcoal, set up both a direct and indirect heat zone.
- Grill the tri-tip over direct high heat for 5 to 7 minutes on the first side. Flip and grill for an additional 8 minutes to sear.
- Move to indirect heat and continue cooking until the internal temperature reaches 130 to 135 degrees F for medium-rare. Rest the tri-tip on a cutting board for 10 minutes before slicing.
- While the tri-tip rests, melt butter in a skillet over medium-high heat. Add sliced onions and cook, stirring occasionally, until browned and caramelized, about 12 to 15 minutes. Remove from heat and set aside.
- Slice the rested tri-tip thinly against the grain.
- Assemble the sliders: split the Hawaiian rolls and layer each with tri-tip slices, caramelized onions, a slice of Monterey Jack cheese, and a spoonful of Kinder’s Original BBQ Sauce. Serve with extra sauce on the side for dipping.
Nutrition
Notes
- Find the grain before you slice — Tri-tip is triangular with grain running in two different directions across the cut. Identify both sections before you start. Always slice perpendicular to the grain — it’s the single biggest factor in whether the slider is tender or chewy.
- Don’t skip the rest — 10 minutes minimum after pulling it off the grill. The juices need time to redistribute through the meat. Slice too soon and they run out onto the cutting board, not into the bite.
- Pull at 130–135°F — Medium-rare is the target for tri-tip. Past medium, the texture tightens noticeably. Use an instant-read thermometer — guessing costs you texture.
- Give the onions the full time — Properly caramelized onions need 12–15 minutes over medium-high heat. Rushing produces browned onions, not the sweet, jammy result you want layered into the slider.
- Season the night before if you can — The 30-minute refrigerator rest is the minimum. Season overnight and leave the roast uncovered — the surface dries slightly, which builds a noticeably better crust on the grill.
- Plate the sliders on a board or platter with small ramekins of Kinder’s Original BBQ Sauce alongside. They’re built for game day — pair them with something acidic or fresh to cut through the richness. A cold coleslaw or crisp green salad works cleanly. Cowboy caviar keeps the game-day energy right.
- For drinks, a cold craft beer handles the fat well. If you want wine, Zinfandel or Cabernet Sauvignon both hold up against the bold Kinder’s seasoning and grill char. Stack a second dish on the spread and these sliders still hold the center.
- Store sliced tri-tip and caramelized onions separately in airtight containers in the refrigerator for up to 4 days. Assemble sliders fresh — the Hawaiian rolls don’t hold up once built.
- To reheat the beef: warm slices in a skillet over low heat with a splash of BBQ sauce, or microwave briefly covered with a damp paper towel. Don’t rush the heat — tri-tip tightens fast when overcooked.
- Freeze sliced tri-tip in portioned bags with a drizzle of sauce for up to 2 months. Thaw overnight in the refrigerator before reheating.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
What internal temperature should tri-tip reach?
Pull it at 130–135°F for medium-rare. That’s where tri-tip is at its best, juicy and tender. Go past medium (145°F+) and the texture tightens considerably.
How do you slice tri-tip against the grain for sliders?
Before you cut, look at the roast, tri-tip has grain running in two different directions. Identify both sections, then slice each perpendicular to its grain in thin cuts, about ¼ inch. This is what keeps the sliders tender.
Can I make these without a grill?
Yes. Sear the seasoned tri-tip in a hot cast iron skillet 3–4 minutes per side, then transfer to a 375°F oven and roast to 130–135°F internal temp. Rest and slice the same way.
How far ahead can I season the tri-tip?
Up to 24 hours ahead. Season the roast, leave it uncovered in the refrigerator, and the longer rest builds a noticeably better crust on the grill. Cook and slice day-of, don’t pre-slice or it dries out.
What’s the difference between tri-tip and brisket for sliders?
Tri-tip is leaner, grills in under an hour, and eats like steak. Brisket is heavily marbled, smoked low-and-slow for hours, and pulls apart. Both work for sliders, tri-tip is the fast path.
Can I swap the Monterey Jack for a different cheese?
Provolone is the closest swap, mild, melty, and won’t compete with the Kinder’s rub. Sharp cheddar works if you want more bite. Avoid anything strongly aged or pungent that fights the seasoning.
More like this: Burger & Slider Recipes · Steak & Beef Recipes · Game Day Recipes · Appetizer & Dip Recipes
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