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.