Reverse seared tri tip on the Big Green Egg

Sure thing, Kurt! Here’s your reverse seared tri-tip recipe written out step-by-step, perfect for sharing as a carousel or a blog-style caption:

Reverse Seared Tri-Tip on the Big Green Egg

Featuring Caribeque Big & Bold Beef + AP Rub

Ingredients:

• 1 Tri-Tip roast (2–3 lbs)
• Caribeque Big & Bold Beef Rub (base layer)
• Caribeque All-Purpose Rub (top layer)

Setup:

• Big Green Egg with one half-moon heat deflector (half indirect, half direct)
• Lump charcoal
• Preferred smoking wood (oak or hickory recommended)
• Meat thermometer

Instructions:

1. Prep the Tri-Tip:
   Pat the tri-tip dry with paper towels. Apply a generous layer of Caribeque Big & Bold Beef Rub all over. Follow with a top coat of Caribeque All-Purpose Rub to build layers of flavor.
2. Set Up the Big Green Egg:
   Load the Egg with lump charcoal and light it up. Install a half-moon plate setter for a two-zone setup: indirect heat on one side, direct searing zone on the other. Stabilize the grill around 250°F for smoking.
3. Smoke the Tri-Tip:
   Place the tri-tip on the indirect side, fat cap up. Close the lid and smoke until internal temperature hits 120°F, about 45–60 minutes depending on thickness.
4. Reverse Sear:
   Once at temp, move the tri-tip to the direct side for a hard sear. Sear each side for about 1–2 minutes, flipping for even crust, until internal temp reaches 130–135°F for medium-rare.
5. Rest & Slice:
   Remove from the Egg and let it rest for 10 minutes. Slice against the grain for maximum tenderness.

Flavor Tip:

This rub combo gives you that bold bark from the Beef Rub with the balance and depth of the AP Rub—pure magic on red meat!