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Moore’s Marinade Tri-Tip




  • 2 lbs Beef Tri-tip
  • 1/4 cup chopped Shallot
  • 1 tbsp minced Rosemary
  • 1 whole sprig Rosemary
  • 2 tbs minced fresh Ginger
  • 1/2 sliced Lime
  • 1 1/2 cup Moore’s Original Marinade



  1. Rinse and dry the tri-tip.
  2. In a re-sealable gallon bag, add the tri-tip, shallot, rosemary, ginger, lime, and Moore’s Original Marinade. Seal the bag and massage to ensure the meat is coated with the marinade.
  3. Place in the refrigerator to marinate for 5 hours, flipping every hour.
  4. When only 45 minutes of marinating time remain, light your cooker and allow the temp to come to 285 degrees.
  5. Remove the tri-tip from the refrigerator and insert the hanging hook (if using a barrel-style cooker) for your cooker into one end of the meat. Place the thermometer probe into the same end.
  6. When the coals are white hot, add the wood chunks.
  7. Hang the tri-tip in the cooker, otherwise place on grill or smoker rack.
  8. Close the cooker lid and allow the tri-tip to cook until its internal temperature reaches 135 degrees, about 45 minutes.
  9. Remove the tri-tip from the cooker and, if using, remove the hanging hook.
  10. If you are using a barrel cooker, unlatch the top half of the drum.
  11. Place the grill grate on the bottom where the coals are located.
  12. Place the tri-tip on the grate and sear over the hot coals for about 4 minutes per side, turning 90 degrees after 2 minutes on each side.
  13. Allow the meat to rest for 15 minutes, then slice and serve.

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