Tri-Tip BBQ Cook Time
180°C (350°F) indirect, then sear
25–35 min indirect + 2 min sear per side • Internal: 55°C (131°F) for medium-rare
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| Rare | 49°C (120°F) | 20–25 min indirect | Cool red centre. |
| Medium-Rare | 55°C (131°F) | 25–35 min indirect | Warm red centre. Ideal for tri-tip. |
| Medium | 60°C (140°F) | 35–40 min indirect | Pink centre. Still good. |
How to BBQ Tri-Tip
1
Season with salt, pepper, and garlic powder. Let sit for 30–60 minutes.
2
Set BBQ for indirect cooking at 180°C (350°F).
3
Place tri-tip on indirect side. Cook 25–35 minutes until internal temp reaches 50°C.
4
Move to direct high heat and sear 2 minutes per side for crust.
5
Pull at 52°C (carry-over will bring it to 55°C).
6
Rest 10–15 minutes, then slice against the grain.
Pro Tips
- Tri-tip has two different grain directions — find the seam and slice each half against its own grain.
- The reverse sear (indirect then direct) is the best method for tri-tip.
- Santa Maria-style seasoning (salt, pepper, garlic, dried parsley) is the classic rub.
- Tri-tip is incredibly popular in the American BBQ scene and is catching on in Australia.
- Rest longer than you think — 10–15 minutes minimum for a whole tri-tip.
Resting Time
Rest for 10–15 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
External Resources
- NSW Health — Food Safety — NSW Government safe cooking guidelines
- VIC Health — Food Safety — Victoria Government food safety information
- Australian Beef — Official guide to Australian beef cuts and cooking methods
- Weber Australia Blog — BBQ tips and techniques from Weber Australia
Frequently Asked Questions
How long to BBQ tri-tip?
25–35 minutes indirect at 180°C, plus 2 minutes per side searing over direct heat.
What is a tri-tip?
A triangular muscle from the bottom sirloin. It’s flavourful, affordable, and perfect for BBQ. Popular in California and growing in Australia.
Do you slice tri-tip against the grain?
Yes, but tri-tip has two grain directions. Find where the grain changes and slice each half against its own grain.
Can you smoke tri-tip?
Yes. Smoke at 110°C (225°F) for 2–3 hours until 50°C internal, then sear hot for crust.