Old-timers in Santa Maria cook with the fat on (the juice rises to the surface & tenderizes the meat.) Sear fat side then lean side. Take off turbo heat and finish depending on your grill. For Santa Maria style grill they flip when juices hit the surface. For kettles you can go 3-zone or indirect with lid closed.
Last edited by Larry Grover; March 2, 2018, 10:53 AM.
John "JR"
Minnesota/ United States of America
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When ever I am doing tri-tip in the PBC, I always rub it hot. I like to cook them at about 400 F. This gives them an excellent crust and it allows for a lot of dripping onto that hot fire!
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