Coffee and Spice Smoked Tri-Tip

Recipe by PaulaG
READY IN: 2hrs 15mins




  • To prepare the rub: Place the ingredients in a heated heavy skillet.
  • Shake together and allow to toast for 1 minute or until mixture begins to release a strong aroma.
  • Pour into a spice or coffee grinder and grind to a coarse powder.
  • Rub the tri-tip on all sides with the spice rub; sprinkle with salt to taste.
  • Place meat in a sealable plastic bag, seal and place in the refrigerator for 8 hours or overnight.
  • Remove the meat from the plastic bag and place on rack of smoker that has been preheated to 225deg.
  • Combine the maple syrup and hot sauce; begin basting every 1/2 hour after the first hour.
  • Smoke the tri-tip until an instant read thermometer inserted into the center registers 130deg. for medium-rare (approximately 2 to 3 hours).
  • Transfer the meat to a carving board, cover loosely with aluminum foil and let rest for 20 minutes.
  • Slice the meat thinly across the grain and arrange on a warmed serving platter, sprinkle with salt.
  • Serve with chipotle guacamole and Spanish rice.