Smoked Chili Rubbed Tri Tip with Mango Red Limo Salsa

Smoked Chili Rubbed Tri Tip with Mango Red Limo Salsa
Indulge in the smoky flavors and tantalizing spice of this Smoked Chili Rubbed Tri Tip with Mango Red Limo Salsa. This recipe combines a perfectly seasoned tri tip with a zesty and fruity salsa, creating a harmonious blend of flavors that will delight your palate. The rich and smoky aroma, combined with the vibrant and refreshing salsa, makes this dish a showstopper for any barbecue or gathering.

To create this mouthwatering dish, gather the following ingredients:


1 tri tip
1 tablespoon yellow mustard
Chili Rub:

1 tablespoon chipotle chili powder
1 tablespoon chili powder
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon cumin
2 teaspoons salt
1/2 teaspoon pepper
Mango Red Limo Salsa:

3 roma tomatoes, chopped
1 red bell pepper, chopped
1/4 white onion, minced
1 mango, chopped
3 tablespoons fresh cilantro, chopped
Juice of one lime
2 teaspoons red limo puree
1 teaspoon olive oil
Salt to taste

Begin by rubbing the tri tip with a binder of yellow mustard, ensuring that all sides are coated. This will help the chili rub adhere to the meat and add a subtle tangy flavor.

In a bowl, combine all the ingredients for the chili rub - chipotle chili powder, chili powder, garlic powder, onion powder, cumin, salt, and pepper. Mix well to create a flavorful spice rub.

Generously apply the chili rub to the tri tip, covering all sides and massaging it into the meat. Allow the seasoned tri tip to come to room temperature, allowing the flavors to penetrate the meat.

While the tri tip is resting, prepare the Mango Red Limo Salsa. In a mixing bowl, combine the chopped roma tomatoes, red bell pepper, minced white onion, chopped mango, fresh cilantro, lime juice, red limo puree, olive oil, and salt to taste. Mix well to combine all the ingredients, creating a vibrant and flavorful salsa. Cover and set aside.

Preheat your smoker to 225°F (107°C). Place the seasoned tri tip on the smoker and smoke until the internal temperature reaches 115°F (46°C). This slow smoking process will infuse the meat with a delicious smoky flavor.

Once the tri tip reaches the desired temperature, transfer it to a hot grill preheated to 450°F (232°C). Sear the tri tip on both sides, creating beautiful grill marks and locking in the juices. Continue grilling until the meat reaches an internal temperature of 125-130°F (52-54°C) for medium-rare doneness.

Remove the tri tip from the grill and allow it to rest for 15-20 minutes. This resting period will allow the juices to redistribute, resulting in a tender and juicy final product.

After resting, slice the tri tip against the grain into thin slices. Arrange the slices on a serving platter or individual plates.

Top the sliced tri tip with the prepared Mango Red Limo Salsa, allowing the vibrant colors and flavors of the salsa to complement the smoky and well-seasoned meat.

Now, it's time to savor the delicious combination of the Smoked Chili Rubbed Tri Tip with Mango Red Limo Salsa. The tender and flavorful tri tip, seasoned with a robust chili rub, pairs perfectly with the fresh and fruity salsa, featuring the tropical sweetness of mango and the vibrant kick of red limo peppers. Each bite will transport you to a culinary paradise, where the smokiness of the meat harmonizes with the zesty and refreshing salsa. Serve this delightful dish alongside your favorite sides, and prepare to impress your guests with a true flavor sensation. Enjoy the symphony of tastes and textures in every delicious mouthful!