Teriyaki Barbecue Roasted Tri-Tip

Why You’ll Love Teriyaki Barbecue Roasted Tri-Tip Recipe

I like this recipe because it balances sweet teriyaki notes with a smoky barbecue finish. I enjoy how the marinade tenderizes the meat while adding depth, and the rub creates a satisfying outer crust. I also appreciate how flexible it is for weeknight dinners or special gatherings, and I find that the leftovers taste just as good the next day.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Teriyaki Marinade:
1 cup soy sauce (ensure it’s halal-certified, no alcohol)
¼ cup honey or maple syrup (for sweetness)
2 tablespoons brown sugar (for extra depth of flavor)
2 tablespoons rice vinegar
1 tablespoon grated ginger
4 cloves garlic, minced
1 tablespoon sesame oil
1 teaspoon ground black pepper

For the Barbecue Rub:
2 tablespoons smoked paprika
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder (adjust to taste)
1 tablespoon olive oil (for rubbing on the tri-tip)

For the Tri-Tip Roast:
1 (2-3 lbs) tri-tip roast, trimmed of excess fat
Fresh herbs for garnish (optional, such as parsley or cilantro)

Directions

I start by whisking together all of the teriyaki marinade ingredients in a bowl until everything is fully combined. I place the tri-tip in a resealable bag or shallow dish, pour the marinade over it, and make sure the meat is completely coated. I refrigerate it for at least 2 hours, but I prefer overnight when I want the most flavor.

Once marinated, I mix all the barbecue rub ingredients in a small bowl. I remove the tri-tip from the marinade, pat it dry, drizzle it with olive oil, and rub the seasoning all over the meat so it’s evenly coated.

I preheat my oven to 400°F (200°C) and place the tri-tip on a roasting rack set inside a shallow pan. I roast it for about 25–30 minutes for medium-rare or 35–40 minutes for medium, checking the internal temperature with a thermometer.

After roasting, I let the tri-tip rest for 10 minutes so the juices redistribute. I then slice it thinly against the grain and arrange it on a platter, finishing with fresh herbs if I feel like garnishing.

Servings and Timing

I usually get about 6 to 8 servings from a 2–3 pound tri-tip roast.

Prep time: 10 minutes
Marinating time: 2 hours
Cook time: 40 minutes
Resting time: 10 minutes
Total time: approximately 3 hours and 10 minutes

Variations

I sometimes swap honey for maple syrup when I want a slightly deeper sweetness. When I want extra heat, I add more chili powder or a pinch of cayenne to the rub. For a more pronounced smoky flavor, I increase the smoked paprika slightly. I also like serving this tri-tip sliced thin for sandwiches or wraps the next day.

Storage/Reheating

I store leftover tri-tip in an airtight container in the refrigerator for up to 4 days. When reheating, I prefer warming it gently in a covered skillet with a splash of broth or water to keep it moist. I avoid microwaving too long, as it can dry out the meat.

FAQs

How do I know when the tri-tip is done?

I rely on a meat thermometer and remove it at 130–135°F for medium-rare or 140–145°F for medium.

Can I marinate the tri-tip longer than overnight?

I usually keep it under 24 hours to avoid the meat becoming too salty or overly soft.

Can I grill this instead of roasting?

I like grilling it over indirect heat, finishing with a quick sear for a charred crust.

What sides pair well with this dish?

I enjoy serving it with roasted vegetables, mashed potatoes, rice, or a crisp salad.

Is this recipe spicy?

I find it mildly spiced, but I adjust the chili powder when I want more or less heat.

Can I freeze the cooked tri-tip?

I freeze sliced tri-tip in airtight containers for up to 2 months and thaw it in the refrigerator.

Should I tent the meat while resting?

I loosely tent it with foil to keep it warm without trapping too much steam.

Can I use low-sodium soy sauce?

I like using low-sodium soy sauce when I want better control over the saltiness.

Why is slicing against the grain important?

I always slice against the grain because it shortens the muscle fibers and keeps each bite tender.

Can I skip the barbecue rub?

I can skip it, but I find the rub adds a smoky depth that really completes the dish.

Conclusion

I enjoy making this Teriyaki Barbecue Roasted Tri-Tip because it delivers bold flavor with minimal effort. The combination of sweet marinade and smoky rub creates a roast that feels both comforting and impressive, and I find myself coming back to this recipe whenever I want a reliable, crowd-pleasing beef dish.