This bold and flavorful tri-tip is seasoned with Prohibition’s Prohana Chili Coffee Rub, adding a smoky, spicy kick with hints of coffee. Slow-smoked to tender perfection, it’s perfect for slicing and serving on its own or as a hearty sandwich.
- 1 Hour +
- Feeds 6-8
- Smoker or BBQ
- 250° F
What You'll Need:
- 3 lb. trimmed tri-tip
- ¼ cup Prohibition Prohana Chili Coffee Rub
- 2 TBSP yellow mustard
How To Prepare
- Season the Tri-Tip: Cover the entire tri-tip with yellow mustard, ensuring all sides and ends are coated.
- Apply the Rub: Generously rub the Prohana Chili Coffee Rub over the entire tri-tip. Let it rest for 1 hour to enhance flavor absorption.
- Smoke the Tri-Tip: Preheat your smoker to 250°F. Place the tri-tip inside and cook for 45 minutes, then flip it.
- Continue Cooking: Cook for another 45 minutes or until the internal temperature reaches 160°F.
- Wrap and Finish: Remove the tri-tip from the smoker and wrap it in butcher paper. Return it to the smoker and cook until it reaches an internal temperature of 200°F.
- Slice and Serve: Let it rest for a few minutes, then slice and serve. This dish works great on its own or in sandwiches.
