Coffee-Rubbed Tri Tip
Tri tip coated in a ground coffee, cocoa, and brown sugar rub that builds a dark, bittersweet bark. Reverse-seared for edge-to-edge pink.
Coffee and beef share the same deep, roasted, slightly bitter notes, which is why a coffee rub feels less like a novelty and more like an amplifier. The cocoa and ancho round it out, and the brown sugar gives the bark something to caramelize.
Grind matters more than anything here. A fine, espresso-style grind dissolves into the crust; coarse grounds stay sandy on the tongue. Treat the coffee like a spice, not a beverage.
Because the rub is built on sugar and coffee, both of which scorch, the reverse sear is the safe play: bring it up gently, then sear hard and fast at the end. The result is a near-black, bittersweet bark over a rosy interior.
Ingredients
- 1 whole tri tip roast (2-3 lbs), trimmed
- 2 tablespoons finely ground coffee
- 1 tablespoon packed brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon kosher salt
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon coarse black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ancho chile powder
- 1/2 teaspoon ground cumin
Instructions
- 1
Combine the coffee, brown sugar, paprika, salt, cocoa, pepper, garlic powder, chile powder, and cumin.
Use a fine espresso-style grind, not coarse. Coarse grounds stay gritty; fine grounds melt into the bark.
- 2
Coat the tri tip on all sides and press the rub in. Let it sit 30 to 60 minutes while you build the fire.
The salt and sugar pull a little moisture to the surface and form a tacky layer that turns into bark.
- 3
Cook low first: 250 degrees F grill or smoker until the tri tip reaches about 115 degrees F internal, 45 minutes to an hour. Oak or cherry wood pairs well.
Low heat first protects the sugar and coffee from scorching before the crust is ready.
- 4
Sear over high direct heat 1 to 2 minutes per side, to 130-135 degrees F internal for medium-rare.
There is sugar in this rub. Sear fast and watch it, because it goes from dark to burnt quickly.
- 5
Rest 10 to 15 minutes, then slice against the grain.
Halve the roast where the grain changes direction and slice each half separately.