Grilled Tri Tip Sliders
Grilled Tri Tip Sliders with Prime Rib Rub
Tri tip sliders are how you feed a crowd without flinching. These Grilled Tri Tip Sliders with Kinder’s Prime Rib Rub start with a 2–3 lb roast pressed all over with a bold, herb-forward bark, coarse salt, garlic, rosemary, thyme, then seared over direct high heat before finishing low until the internal temp hits 130–135°F. Slice it thin against the grain, toss it in Kinder’s Original BBQ Sauce, load it onto toasted slider buns. That’s the whole play.
One cut, a whole table: the crowd-math trick behind several of our grilling recipes.
Kinder’s Prime Rib Rub does the real work here. It’s built for bigger cuts, the coarser grind, the herb profile, the salt level, and tri tip rewards it. The bark that forms on the grill is dense and aromatic, a crust that holds its own once the meat is sliced and sauced. When the beef hits Kinder’s Original BBQ Sauce, the sweet-smoky contrast against the herb crust locks in something that makes people reach for a second slider before the first one is halfway gone.
The recipe serves 12 and runs about 90 minutes start to finish, including 30–45 minutes of room-temperature temping before grilling. Active work is minimal, rub it, rest it, sear it, finish it low, rest it again, slice it. The grill handles everything in between.
Tri tip has two grain directions that meet near the center of the roast. This matters more than any other technique in this recipe. Cut the roast in half at the grain change, then slice each half thin, ⅛ to ¼ inch, perpendicular to its own grain. Miss this and the slices chew. Nail it and they fall apart on contact.
Set up a slider bar with toppings and let people build their own, pickles, arugula, sharp cheddar, caramelized onions, coleslaw all have a place here. The sauced tri tip holds up against all of them.
Flavor First.
Grilled Tri Tip Sliders
Ingredients
Equipment
Method
- Generously coat the tri tip on all sides with Kinder’s Prime Rib Rub, pressing it into the meat. Let sit at room temperature 30–45 minutes before grilling.
- Preheat grill to medium-high (400–450°F) for direct grilling, or set up a two-zone fire.
- Sear the tri tip over direct high heat 5–7 minutes per side to get a nice crust. Move to indirect heat (or reduce to 300°F) and continue cooking until the internal temperature reaches 130–135°F for medium-rare, about 20–30 more minutes depending on thickness.
- Remove from grill and let rest 10–15 minutes under foil.
- Slice the tri tip thinly against the grain. Toss sliced meat with Kinder’s Original BBQ Sauce to coat.
- Toast slider buns lightly on the grill. Build sliders with the sauced tri tip and your choice of toppings.
Nutrition
Notes
- Grain direction is the whole game — Tri tip has two grain directions that meet near the center of the roast. Cut it in half at the grain change point, then slice each section ⅛ to ¼ inch thick, perpendicular to its own grain. With the grain = chewy. Against the grain = bites that fall apart in the best possible way.
- Pull at 130–135°F, no later — This is the window where the beef is still pink, juicy, and slices cleanly. Past 145°F, slicing gets harder and the slider dries out. Use a thermometer — don’t guess on tri tip.
- Let the rub work before grilling — Press the Prime Rib Rub firmly into every surface and let the meat sit at room temperature for 30–45 minutes. That rest lets the rub hydrate and adhere, which produces a thicker, more even bark on the grill.
- Caramelized onions are worth the extra 20 minutes — The sweetness plays directly off both the herb rub and the BBQ sauce. Start them before you preheat the grill and they’ll be ready when the meat comes off to rest.
- Toast the buns on the grill — 60–90 seconds cut-side down on direct heat puts a slight char on the bun and keeps it from going soggy under the sauced beef.
- Slice to order at parties — Keep the tri tip whole after resting, then slice as needed. Thinly sliced sauced beef dries out at room temperature faster than the whole roast does. Slice on demand for the best texture through the party.
- Set up a slider bar and step back. Put out pickles, arugula, sharp cheddar, caramelized onions, and coleslaw and let people build their own. The sauced tri tip holds up against all of it.
- For the plate, sweet potato fries are the natural call — the sweetness matches the BBQ sauce, and the contrast in texture works. A crispy coleslaw on the side rounds things out for anyone who wants to cut the richness.
- One roast makes 12–16 sliders depending on slice thickness — enough for a solid game day spread or a small backyard cookout. Double the recipe for a bigger crowd. The technique doesn’t change.
- Sliced, sauced tri tip keeps in an airtight container in the fridge for up to 4 days. Reheat in a covered skillet over medium-low heat with a splash of beef broth — 3 to 5 minutes brings it back without drying it out.
- Store the meat and buns separately. Assembling ahead means soggy buns.
- The tri tip also freezes well. Portion the sauced slices into freezer bags, press out the air, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Why use Prime Rib Rub on tri tip instead of a steak seasoning?
Kinder’s Prime Rib Rub has a bold, herb-forward profile, coarse salt, garlic, rosemary, thyme, designed for bigger cuts that need a crust to hold up through longer cook times. Tri tip is exactly that cut. The herbaceous bark stands up through slicing and tossing with BBQ sauce in a way a finer steak seasoning won’t.
What internal temperature should tri tip reach for sliders?
Pull the tri tip at 130–135°F for medium-rare. That’s the window where the meat is still deeply pink, juicy, and easy to slice thin. Medium-rare tri tip sliced against the grain and tossed in BBQ sauce is a different result than well-done tri tip, don’t skip the thermometer.
How do I slice tri tip correctly?
Tri tip has two grain directions that meet near the center, that’s its defining characteristic. Cut the roast in half at the grain change point, then slice each half ⅛ to ¼ inch thick, perpendicular to its own grain. This gives you consistently tender slices across the whole slider build.
Can I make these sliders without a grill?
Yes. Sear the rub-coated tri tip in a cast iron skillet over high heat, 5–7 minutes per side, then transfer to a 300°F oven and roast until it hits 130–135°F internal. Rest, slice, and sauce the same way. The bark won’t carry smoke, but the crust from a hot cast iron comes close.
How many sliders does one tri tip make?
A 2–3 lb tri tip makes 12–16 sliders depending on how thick you slice. Thinner slices stretch the yield and give you better texture in the slider. For a larger crowd, cook two roasts side by side, the rest of the recipe scales without adjustment.
Can I prep tri tip sliders ahead of time?
Yes. Cook and slice the tri tip up to a day ahead, store the sauced slices in the fridge, and reheat in a covered skillet with a splash of beef broth over medium-low heat before serving. Toast the buns fresh and assemble right before serving, that’s what keeps the texture right.
More like this: Burger & Slider Recipes · Steak & Beef Recipes · Game Day Recipes · Appetizer & Dip Recipes
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