How Long To Bbq Tri Tip on Gas Grill
Grilling a tri tip on a gas grill brings out its rich beef flavor and tender texture when cooked with the right timing and technique. Unlike other cuts, tri tip benefits from a combination of high-heat searing and slow finishing to ensure it stays juicy inside and perfectly browned outside. This guide explains how long to BBQ tri tip on a gas grill and how to achieve consistent, restaurant-quality results at home. For reliable outdoor cooking equipment, you can explore premium gas grills from TopGrill Outdoor.
1. Preparing the Tri Tip
Start by trimming excess fat from the tri tip, leaving a thin layer for flavor. Pat it dry and season generously with salt, pepper, garlic powder, and herbs. For deeper flavor, marinate it for 2–4 hours before grilling. Allow the meat to reach room temperature before placing it on the grill—this helps it cook evenly.
2. Preheating and Setting Grill Zones
Set your gas grill to two-zone cooking: one side with high heat (450–500°F / 230–260°C) for searing, and the other with medium heat (350–375°F / 175–190°C) for finishing. Preheat for 10–15 minutes with the lid closed. A two-zone setup ensures you can quickly sear the meat, then slowly bring it to the desired doneness without burning.
3. Cooking Time and Temperature
Cooking time depends on the weight of the tri tip and your preferred level of doneness. Use a meat thermometer for accuracy—this is more reliable than time alone.
| Tri Tip Weight | Doneness | Internal Temperature | Total Grilling Time |
|---|---|---|---|
| 2 lb (0.9 kg) | Medium-rare | 130°F (54°C) | 25–30 min |
| 3 lb (1.4 kg) | Medium-rare | 135°F (57°C) | 35–45 min |
| 4 lb (1.8 kg) | Medium | 140°F (60°C) | 45–55 min |
Tip: Always rest the tri tip for 10–15 minutes after grilling. During this time, the temperature will rise about 5°F, and juices will redistribute, giving a tender bite.
4. Step-by-Step Grilling Method
Sear the tri tip on the hot zone for 4–5 minutes per side to develop a rich crust.
Move it to the cooler zone, close the lid, and continue grilling until the internal temperature reaches your target.
Flip once halfway during the indirect phase to promote even cooking.
Use a thermometer to check doneness instead of cutting into the meat.
Rest before slicing, and cut against the grain to maintain tenderness.
5. Recommended Doneness Levels
| Doneness | Internal Temperature | Texture |
|---|---|---|
| Rare | 120°F / 49°C | Very soft, deep red center |
| Medium-rare | 130–135°F / 54–57°C | Juicy, warm pink center |
| Medium | 140°F / 60°C | Slightly firm, pink center |
| Medium-well | 145–150°F / 63–66°C | Firm texture, light pink center |
6. Practical Grilling Tips
Keep the lid closed as much as possible to maintain heat consistency.
Avoid pressing down on the tri tip with a spatula—it squeezes out juices.
If flare-ups occur, move the meat to the cooler side and close the lid.
For extra flavor, brush the meat with a light coat of butter or sauce during the last few minutes.
Clean and oil the grill grates after each use to prevent sticking and extend grill life.
7. Conclusion
On a gas grill, a tri tip usually takes 25–50 minutes depending on its size and your desired doneness. Mastering the balance between searing and slow cooking ensures juicy, flavorful meat every time. With a quality gas grill from TopGrill Outdoor, you can maintain stable heat control and consistent performance for all your outdoor BBQ experiences.
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