This tri-tip dry rub is the best rub for smoking or grilling! With brown sugar, garlic, onion, paprika, chili powder, and a hint of spice, it’s sweet, smoky, savory, and takes minutes to mix up. Make a big batch and use it for BBQ-ing all summer long!

A metal tray with seasoned tri-tip on a pink counter next to a metal canister, white bowl of tri-tip dry rub, pepper grinder, and white bowl of paprika.

On my journey into becoming a pro home BBQ-er, I have discovered my true passion on the matter: seasoning. I don’t get too nerdy on temperature vs. time or charcoal vs. pellet, but I will tweak a seasoning mix to great lengths.

Since tri-tip is, in my humble opinion, the best cut of steak for beginner BBQ-ers, I’ve spent quite a bit of time grilling steak and testing this rub. I mean, I love tri-tip but let’s be real, there’s nothing all that exciting about a hunk of meat until you add some spices and throw it over a flame.

I have had a lot of tri-tips in my life, and I have discovered two things to be true. First, it’s one of the best cuts of steak whether it’s smoked, grilled, or roasted. And second, it’s best to keep the seasonings basic and let the flavor shine through. When I was in culinary school, we simply used salt, pepper, and garlic powder on steaks. But for tri-tip, I added a few extra spices to add a lovely smoky flavor but not overpower the taste.

And while this seasoning was originally made to go on smoked tri-tip and these grilled garlic butter steak bites, it would honestly be great on blue cheese burgers or even reverse sear filet mignon. Give it a try next time you BBQ and let me know what you think!

The spices you’ll need

A white bowl with brown sugar, salt, pepper, garlic powder, onion powder, paprika, chili powder, and cayenne on a pink counter.
Mix brown sugar, garlic powder, onion powder, paprika, chili powder, cayenne, salt, & pepper.

For a touch of sweetness, you’ll want some brown sugar. I typically use dark brown sugar because I like the deep molasses flavor, but light brown sugar will work too! You’ll also need garlic powder, onion powder, paprika, chili powder, cayenne, Morton’s Kosher salt, and freshly-cracked black pepper.

Other spices to try

Sometimes, when I’m making this rub, I’ll add a few extra spices depending on how I’m using the steak. If you want to switch up this seasoning, try adding some of these spices to the mix! You can add or replace spices and herbs depending on whatever recipe you’re making. This dry rub is super forgiving.

  • Rosemary, thyme, or oregano
  • Cumin or coriander
  • Dried mustard
  • Ground ginger

Mix up the seasonings

A woman in a black and white gingham jumpsuit sprinkling tri-tip dry rub over steak on a metal tray. The tray is on a pink counter next to a metal canister, white bowl of dry rub, and white bowl of paprika.
Making this seasoning truly couldn’t be easier. Just stir everything together & store in a jar. Season the tri-tip with 3-4 Tablespoons of seasonings per side.

To keep the dry rub from clumping, use fresh brown sugar. Then, use clean hands or a fork to break it apart before mixing it in with the spices. If it clumps back up again, just use the tines of a fork to break up the spices and brown sugar.

Storing & batching

If you have leftovers, pour them into a sealed jar. Store it in the pantry or cupboard for up to 6 months. But just a head’s up – I think this rub tastes better if it’s used within 2 months!

Other cuts of steak

Since tri-tip can be a regional thing (hey, west coast), you can use other cuts of steak with this recipe. I’ve used sirloin, flank steak, and brisket with this rub.

A white bowl of tri-tip dry rub with a wood measuring spoon on a pink counter.

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5 from 11 votes

Tri-Tip Dry Rub for Smoking or Grilling

Yield: 0.75 cups
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
This tri-tip dry rub is the best rub for smoking or grilling! With brown sugar, garlic, onion, paprika, chili powder, and a hint of spice, it's sweet, smoky, and savory. Make a big batch and use it for BBQ-ing all summer long!
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Ingredients

  • 1/4 cup brown sugar, packed (dark or light)
  • 2 Tablespoons garlic powder
  • 2 Tablespoons onion powder
  • 4 teaspoons paprika
  • 4 teaspoons chili powder
  • 1 teaspoon cayenne (or to taste)
  • 2 Tablespoons Kosher salt
  • 2 teaspoons freshly-ground black pepper

Equipment

  • Sealed jar or airtight container

Instructions 

Make the rub

  • Place the brown sugar, garlic powder, onion powder, paprika, chili powder, cayenne, salt, and pepper into a jar or airtight container. Mix everything together until the spices are well combined.
  • Seal the jar or airtight container. Store in a dark, cool place (like a pantry or cupboard) for up to 6 months.

Use the rub

  • To use the rub, pat the tri-tip dry with a paper towel. Sprinkle a very generous amount of rub (at least 3-4 Tablespoons) on one side of the tri-tip. It may seem like a lot, but that's a good thing!
  • Using clean hands, pat the rub onto the tri-tip. Flip the steak and repeat on the other side.
  • Place the tri-tip into a zipper bag or airtight container. Seal and marinate in the refrigerator for at least 2 hours, or up to 24 hours.
  • When you're ready to cook the tri-tip, let it come to room temperature for about 30 minutes. Grill, smoke, or roast according to recipe directions. (See my recipe for smoked tri-tip on a smoker or gas grill!)

Notes

This rub will make about 3/4 cup. Double or triple the recipe to use it for up to 6 months.
This recipe will make enough rub for about 4-4 1/2 pounds of tri-tip. Double or halve depending on how much tri-tip you’re making.
Use 3-4 Tablespoons of rub per side depending on the size of your tri-tip. You want a thick layer of the rub on the steak to get that nice crust.
If you’re not a fan of spice, reduce or leave out the cayenne. Or, if you’re a big fan of spice, add a bit more!
Let the tri-tip marinate in the rub for at least 2 hours or up to 24 hours. This will add tons of flavor and help seal in all of the juices in the tri-tip.
Use fresh spices for the best flavor. Jarred spices lose their flavor over time, so I recommend using new spices if possible.
Cuisine: American
Course: Spices
Author: Sara Lynn Hunt Broka
Serving: 0.75cups, Calories: 315kcal, Carbohydrates: 73g, Protein: 7.5g, Fat: 3.6g, Saturated Fat: 0.6g, Sodium: 3012mg, Potassium: 849mg, Fiber: 10.8g, Sugar: 46g, Calcium: 158mg, Iron: 6mg
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