After the debacle of buying what I thought was a whole sirloin tri tip cut
of meat, only to discover it was 4 individual tri tips, I decided to do a taste
off.
Here is what I did. Three were covered with a dry rub and one was marinated. All four were done on the grill, seared and then cooked at 300 degrees for about 40 minutes, rested for 10 minutes to medium/medium rare in the thicker areas.
Rub # 1
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon fresh ground black pepper
2 teaspoons onion powder
2 teaspoons dried oregano
1 teaspoon garlic powder
2 teaspoons kosher salt
Combine the tri tip rub ingredients.
Rub # 2
1 tablespoon cracked black pepper
2 teaspoons garlic salt
1 teaspoon mustard powder
1 teaspoon paprika
1/4 teaspoon ground cayenne pepper
Rub # 3
1 Tbsp Kosher salt
1 Tbsp finely ground black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 teaspoon cayenne
1 Tbsp dried oregano
1 teaspoon dry rosemary (or fresh, finely minced)
1/2 teaspoon dry sage
The marinaded tri tip was -
1 tablespoon crushed red pepper flakes
1 teaspoon minced garlic
11/2 cups apple juice
2 teaspoons Worcestershire sauce
2½ tablespoons lime juice
3 tablespoons dark corn syrup
3 tablespoons seasoned salt
1/4 cup soy sauce
1/4 teaspoon cayenne (red) pepper
1/4 teaspoon ground ginger
Prior to cooking, removed from marinade and 2 bullion cubes were crushed and rubbed all over the outside.
Reviews - In order of what we liked best. Rub #3 won hands down as the favorite over the other 3 flavor profiles. It was well balanced and the char had such great flavor. You couldn’t pick out one distinct flavor over the others which is exactly as I like a rub to be.
Now for # 2 Derek like the marinated one next. I preferred rub # 2. Derek like the flavor of that the soy and lime juice imparted. I loved the simplicity of flavors of rub #2. I think I might add a skosh more of the mustard.
For our 3rd favorite Derek liked Rub #2 and I liked the marinaded one. I find soy can be over powering in some dishes, but was very happy with the balance of flavors. I think next time I would add maybe 1-2 TBS of brown sugar to help with the caramelization of the apple juice.
For out 4th favorite both of us picked rub # 1. While it has potential it just was lacking in flavor.
And there you have what to do when you have far too many tri tips to grill
![[Image: 10152021_10152551161106322_3257288362905058773_n.jpg]](https://scontent-a-sea.xx.fbcdn.net/hphotos-xpf1/t1.0-9/10152021_10152551161106322_3257288362905058773_n.jpg)
![[Image: 10482890_10152551161116322_7861819065478814343_n.jpg]](https://scontent-a-sea.xx.fbcdn.net/hphotos-xap1/t1.0-9/10482890_10152551161116322_7861819065478814343_n.jpg)
of meat, only to discover it was 4 individual tri tips, I decided to do a taste
off.
Here is what I did. Three were covered with a dry rub and one was marinated. All four were done on the grill, seared and then cooked at 300 degrees for about 40 minutes, rested for 10 minutes to medium/medium rare in the thicker areas.
Rub # 1
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon fresh ground black pepper
2 teaspoons onion powder
2 teaspoons dried oregano
1 teaspoon garlic powder
2 teaspoons kosher salt
Combine the tri tip rub ingredients.
Rub # 2
1 tablespoon cracked black pepper
2 teaspoons garlic salt
1 teaspoon mustard powder
1 teaspoon paprika
1/4 teaspoon ground cayenne pepper
Rub # 3
1 Tbsp Kosher salt
1 Tbsp finely ground black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 teaspoon cayenne
1 Tbsp dried oregano
1 teaspoon dry rosemary (or fresh, finely minced)
1/2 teaspoon dry sage
The marinaded tri tip was -
1 tablespoon crushed red pepper flakes
1 teaspoon minced garlic
11/2 cups apple juice
2 teaspoons Worcestershire sauce
2½ tablespoons lime juice
3 tablespoons dark corn syrup
3 tablespoons seasoned salt
1/4 cup soy sauce
1/4 teaspoon cayenne (red) pepper
1/4 teaspoon ground ginger
Prior to cooking, removed from marinade and 2 bullion cubes were crushed and rubbed all over the outside.
Reviews - In order of what we liked best. Rub #3 won hands down as the favorite over the other 3 flavor profiles. It was well balanced and the char had such great flavor. You couldn’t pick out one distinct flavor over the others which is exactly as I like a rub to be.
Now for # 2 Derek like the marinated one next. I preferred rub # 2. Derek like the flavor of that the soy and lime juice imparted. I loved the simplicity of flavors of rub #2. I think I might add a skosh more of the mustard.
For our 3rd favorite Derek liked Rub #2 and I liked the marinaded one. I find soy can be over powering in some dishes, but was very happy with the balance of flavors. I think next time I would add maybe 1-2 TBS of brown sugar to help with the caramelization of the apple juice.
For out 4th favorite both of us picked rub # 1. While it has potential it just was lacking in flavor.
And there you have what to do when you have far too many tri tips to grill
