Smoked Tri-Tip with California BBQ Glaze

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A tender smoked tri-tip steak glazed with a tangy California-style BBQ sauce inspired by top-rated West Coast barbecue. This American-inspired barbecue recipe, ready in about 150 minutes, pairs tri-tip roast, kosher salt, black pepper 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 pounds tri-tip roast
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• 1 cup BBQ sauce
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon smoked sea salt

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat your smoker or grill to 225°F for low and slow cooking. In a small bowl, combine 1 tablespoon kosher salt, 1 tablespoon black pepper, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon smoked paprika; rub this spice mix evenly over the entire surface of the 2-pound tri-tip roast.
2. Step 2: Drizzle 2 tablespoons olive oil over the seasoned tri-tip and massage it in to ensure an even coating; place the tri-tip on the smoker grates and smoke for approximately 1.5 to 2 hours until an internal temperature of 130°F (medium-rare) is reached.
3. Step 3: While the tri-tip smokes, combine 1 cup BBQ sauce, 2 tablespoons honey, 1 tablespoon apple cider vinegar, and 1/2 teaspoon smoked sea salt in a small saucepan; heat over medium heat for 5 minutes, stirring occasionally until thickened and glossy.
4. Step 4: When the tri-tip reaches 130°F, brush generously with the warm BBQ glaze and return to the smoker for an additional 15 minutes to set the glaze and develop a sticky crust.
5. Step 5: Remove the tri-tip from the smoker, tent loosely with foil, and rest for 10 minutes before slicing thinly against the grain to serve.