Blackened Beef Tri-Tip

Blackened Beef Tri-Tip

A couple of weeks ago I was exploring the Internet in search of something new and different to cook. Click after click, page after page, I couldn’t find anything that caught my interest. This cycle continued for sometime until I came across a black beef Tri-Tip.

This piece of meat was much different than anything I had ever seen and immediately got my attention. I was in hunt of what caused this piece of meat to achieve its dark rich color and found information was pretty limited. Some people credited Squid Ink and others credited Carmel powder for it’s dark color. I located a marinade recipe, which was very similar to what I have seen in some beef jerky marinades and thought, “I must give it a try.”

I made some minor tweaks to the recipe based on my prior experiences and flavor profiles that I like. The end result was much different what I had originally seen but it did not disappoint. I am not a fan of marinating beef, however this was on point and very well may end-up being my go to tri-tip recipe.


1 ½ cups of brewed coffee

½ cup Olive Oil

½ cup Molasses

⅓ cup Balsamic Vinegar

⅓ cup Tamari sauce

⅓ cup Worcestershire sauce

2 Tbsp. Flavor Republic The Perfect Rub

6 cloves of Garlic peeled & chopped

2 Tbsp. Honey

1 Tbsp. Coarse Black Pepper

2 tsp. Smoked Paprika

Whisk the ingredients until well blended. Place the Tri-Tip in a plastic Zip-Lock bag and pour in marinade. Remove air from the bag, seal and marinate in refrigerator for 24 to 72 hours, occasionally flipping the bag during this time. The longer the beef marinates the darker the color will be when finished. When done marinating, the Tri-Tip will have a dark brown color. To be honest it’s not very appealing but that will soon change.

Prepare Treager and set to the smoke setting. Smoke the Tri-Tip until the internal temperature reaches 85 degrees. Crank the heat up to 425 degrees and cook until the internal temperature reaches 125 degrees. Remove from grill, rest for 10 minutes prior to slicing and enjoy.

If your not using a Traeger prepare your grill for indirect cooking. Heat grill between 180 and 225 degrees. When internal temperature of the Tri-Tip reaches 85 degrees increase heat to 425 degrees. Cook until internal temperature to 125 degrees. Remove from heat, rest for 10 minutes, slice and enjoy.

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Food added flavor stir in some brown sugar or red pepper flakes.

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Smoking temperatures are between 180 -250 degrees.



Cook to internal temperature and not to times.



Take notes and learn from each cook.