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How to Slow-Cook a Tri-Tip on the Gas Grill

Grilled beef will always have a special place in our hearts. And as for the tri-tip, it’s not going away anytime soon. This top sirloin lean meat is such a rare delicacy that many only whip them on a hot rack for special occasions. And the charcoal grill isn’t the only way to smoke this meat, as you can use a gas grill as well.

Tri-tip has a slight texture, making a slow roast method one of the best ways to cook it. And while most people prefer a charcoal grill because of the extra smoky flavor, gas grills also make exquisite tri-tip roasts.

Before Grilling

Though the slow-roasted tri-tip is an easy recipe, you may want to consider a few suggestions before you start making it.

Seasoning Techniques-You can choose between a dry rub or a marinade for this recipe. The tri-tip quickly absorbs a marinade when soaked overnight in the fridge. But if you can’t spate the time, a quick rub of black pepper, garlic powder, and salt will do. And if you want more complexity in your flavor, try combining other ingredients for the dry rub. You can pick from paprika to chili powder, coriander, cumin, sugar, and dried herbs.

Cover with Foil-Some techniques consider searing the tri-tip over high heat and sealing it in foil before slow-cooking. This method allows the moisture to be locked between the beef and the foil, staying moist as it slow roasts.


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Slow-Cooking Tri-Tip on a Gas Grill

These steps are necessary for slow-cooked grilled tri-tip roast;

Season the Tri-Tip

Season the beef generously with any dry rub combination of your choice. Then, cover it loosely in plastic wrap or a container. Place this container in a fridge and leave it to sit overnight. You can also use a marinade for this purpose. And when it’s time to cook the meat, remove it from the fridge 30 minutes ahead so that it can sit at room temperature.

Prepare the Gas Grill

Light the burners and turn them on high for 15 minutes to achieve quick heating. Then reduce one side to medium-low and turn off the other. You’ll want the temperature to hit about 250F.

Sear the Tri-Tip

Put the Tri-Tip on the lit part of the burner and let it sear on all sides. This browning allows the meat to lock the moist for the slow-cooking process. Be sure to turn the roast occasionally, so all its sides get evenly charred.

Wrap the Tri-Tip

Once it’s appropriately browned, wrap the Tri-tip entirely in foil. You can also add any vegetables and aromatics you’d like to steam with the meat at this point. But be sure to allow some space in the foil, so there’s room for cooking.


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Cook the Tri-Tip

Set the meat in the indirect heat side of the gas grill and cover it with the lid. Then, leave it to Slow-Cook till the internal temperature hits 140F on a meat thermometer. This process usually takes about two-and-a-half to four hours, depending on the meat size.

Rest the Tri-Tip

Once the temperature is reached, take the Tri-tip down and loosen the foil a bit. Then, set it on a platter and let it rest for 10 to 15 minutes, so the internal temperature rises to the final 145F. Serve the Tri-Tip by cutting it across the grain in thin slices.

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Slow-Roasted Tri-Tip Roast

  • Author: Bobby


  • One Tri-Tip roast
  • One tablespoon garlic powder
  • One tablespoon kosher salt
  • One teaspoon black pepper, freshly ground


  1. Combine the spices and salt, and rub it generously on the meat surfaces. Be sure to work it on with your fingers gently. Once done, let the Tri-Tip sit at room temperature for 45 minutes.
  2. Turn on the burners of one side of the grill and set to high heat. And when the grill is hot, sear the Tri-Tip over direct heat on all its sides. You’ll want a nicely browned surface on every part of the meat.
  3. Once it’s seared, move the roast to the unlit side of the grill and cover the lid. Leave it to Slow-Cook until the internal temperature reaches 140F. You’ll need to use a meat thermometer for this purpose. And once it’s attained, set the roast down and tent it loosely with foil.
  4. Allow the Tri-Tip to sit for 10 to 15 minutes, so it rests. Also, the carryover cooking will raise the internal temperature to the approved 145F. Once rested, slice the roast thinly and against the grain to serve.

Another method of this recipe can also be found in this video.

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