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Backyard Blogging.

Grilled Santa Maria Tri-Tip

Bring the flavor of Central California to your backyard with Traeger’s grilled Santa Maria tri-tip recipe. Serve this classic beef dish on its own, or with smoked pico de gallo, beans and tortillas for a fully loaded wood-fired meal.



2 racks, about 7 lbs St. Louis style pork ribs, trimmed
1/4 cup Traeger Pork and Poultry Rub
1/2 cup apple juice
1 cup Sweet & Tangy BBQ Sauce
Sweet & Tangy BBQ Sauce
2/3 cup pineapple juice
1/2 cup water
1/2 cup ketchup
1/4 cup apple cider vinegar
1/4 cup firmly packed brown sugar
2 Tbsp Tamari or soy sauce
1 tbsp Worcestershire sauce
1 tsp smoked paprika
1 tsp fennel seeds
1 tsp kosher salt
1/2 tsp garlic granules


When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500 degrees F if available.

In a medium bowl, combine all the spices and mix well. Season the tri-tip evenly with the spice mixture and let sit 15 minutes at room temperature.

When the grill is hot, place the tri-tip directly on the grill grate and cook for 10 minutes each side or until the internal temperature reaches 130℉ when an instant read thermometer is inserted into the thickest part of the roast.

Remove from the grill and let rest 10 minutes before slicing against the grain.

Serve sliced tri-tip with smoked pico de gallo, beans and tortillas if desired. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

Recipe and photo from Traeger.