Coffee-Rubbed Smoked Tri-Tip with Red Pepper Chimichurri

Take your tri-tip to the next level with this coffee-rubbed smoked tri-tip, paired with a zesty red pepper chimichurri. The bold coffee rub enhances the smoky flavors, while the chimichurri adds a fresh, vibrant kick. Perfect for grilling enthusiasts looking to impress with a flavorful, restaurant-quality meal at home.

Instructions

Prepare the Coffee Rub & Red Pepper Chimichurri

1. 01

   Combine and mix all ingredients for Coffee Rub in a bowl. Combine and whisk all ingredients for Red Pepper Chimichurri in a bowl and place in refrigerator until ready.

Fire up the Kamado Joe

2. 02

   Preheat the Kamado Pellet Joe to 250-275°F. Indirect high heat smoking.

Prepare the Meat

3. 03

   Apply the Olive Oil on all sides and apply the Coffee Rub generously. Press into the meat to help the cooking process create the crust/bark.

Smoke the Meat

4. 04

   Place the Tri-Tip in center of the grate and allow to cook. Patience but also check every 20-25min to ensure bark and meat are cooking consistently. Spritz with Beef Stock to help build flavor and crust/bark.

5. 05

   Target internal temperature of your desire using a probe thermometer. 120°F for Medium Rare 130°F for Medium 140°F for Medium Well

6. 06

   Once meat hits within 10°F of desired internal temperature... Remove from heat allow to rest for minimum 10-15min.

7. 07

   Slice the Tri-Tip against the grain. Be cautious as the muscle has two different grain structures. Important to to slice correct for tenderness.

8. 08

   Plate and Present, finish the slices of Tri-Tip topped with Red Pepper Chimichurri. Cheers!