Slow-Smoked Tri Tip with Coffee-Chipotle Rub

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Tender tri tip beef slow-smoked over wood chips, coated with a smoky coffee-chipotle spice blend for a bold, deep flavor. This American-inspired barbecue recipe, ready in about 220 minutes, pairs tri tip roast, ground coffee, chipotle chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2.5 pounds tri tip roast
• 2 tbsp ground coffee
• 1 tbsp chipotle chili powder
• 1 tbsp paprika
• 1 tbsp brown sugar
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 2 cups wood chips (hickory or oak)
• 2 tbsp olive oil

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Instructions

1. Step 1: In a small bowl, mix 2 tbsp ground coffee, 1 tbsp chipotle chili powder, 1 tbsp paprika, 1 tbsp brown sugar, 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder until uniform. Rub the 2.5-pound tri tip roast evenly with 2 tbsp olive oil, then coat thoroughly with the spice mixture.
2. Step 2: Soak 2 cups of wood chips (hickory or oak) in water for 30 minutes. Preheat your smoker to 225°F using indirect heat and add the soaked wood chips to create smoke.
3. Step 3: Place the tri tip on the smoker grate and slow smoke for about 2.5 to 3 hours, or until the internal temperature reaches 135°F for medium rare, maintaining a steady 225°F. Let the meat rest for 15 minutes before slicing thinly against the grain.