This easy tri-tip burnt ends in an oven recipe is an excellent dish for special and simple family events.
You will love this well-seasoned, baked tri-tip roast baked in your oven the moment you take a bite. It will always be a great meal for your family and friends.
I’m sure you will agree that it is time for a red meat recipe that will impress everyone in your family, particularly your taste buds.
This oven-baked tri-tip roast has made my life so much easier, given that it is time-saving.
That aside, it’s a fact that all meat lovers adore it, as it is fun and simple to make.
What Are Burnt Ends?
In the world of barbecue, burnt ends are cherished delicacies, well-known for their rich flavor and unique texture.
These delicious morsels originate from Kansas City, Missouri, and they are normally made from the point end of a smoked brisket, which is the fattier and more delectable part of the brisket.
Burnt ends are popular for their charred, crunchy exterior and succulent, juicy interior; they are a true treat for any barbecue lover.
If you are not aware, traditionally, burnt ends were the delicious trimmings of smoked brisket that pitmasters would set aside and either snack on themselves or offer to lucky customers.
These trimmings became so popular over time that they evolved into a sought-after dish in their own right.
The point of the brisket is seasoned with a dry rub, slow-smoked to perfection, and cut into bite-sized cubes to create burnt ends. It is then smoked again to achieve its signature caramelized exterior.
This will yield a smoky, tasty bite that is both crispy and melt-in-your-mouth tender.
Burnt ends are mostly served on their own as a main course and can be served as a filling for sandwiches or paired with traditional barbecue sides such as baked beans, cornbread, and coleslaw.
Burnt ends are evidence of the art of low and slow smoking and the rich flavors it can produce, whether it is enjoyed at a backyard cookout or a well-known barbecue joint.
Some Background on the Tri-Tip Steak
A steak, commonly referred to as a “beef steak,” is a piece of meat that is normally cut across the muscle fibers and might not have a bone.
Normally, it is grilled, but it can also be a hot skillet. That being said, steak can be chopped and cooked into a patty for hamburgers, or it can be cooked in sauce, as in kidney pie with steak.
The beef cut known as “tri-tip” comes with great marbling, or fat streaks running through the meat.
Typically, it is sold with a fatty cap on one or both sides. The tri-tip is sometimes known as “Newport steak” or “triangle roast” thanks to its triangular shape.
It is obtained from the bottom sirloin and is now available in most supermarkets.
In addition, when the Santa Maria rub was developed in the 1950s, it gained popularity in Santa Maria, California.
The tri-tip is family-size, budget-friendly, and comes with a deep, tasty beef taste.
It develops a great pink, soft interior and crisp, caramelized exterior when food is grilled.
A perfectly medium-rare tri-tip roast is prepared in the oven after being spice-rubbed.
This cut of meat is quite affordable and not expensive for everyone. It tastes mouth-watering, particularly when it is served with a sauce that enhances the taste.
The truth is that you can eat the leftovers cold or reheated, and they store well for a good number of days.
It comes with an excellent, rich beef flavor, regardless of being a difficult cut with several muscular fibers running through the meat.
It is a nutritious, satisfying steak that is delectable, juicy, and succulent.
Plus, it is perfect for meal prep as it is great in sandwiches, wraps, salads, or as a low-carb lunch that will keep you going all week.
Tri-Tip Burnt Ends
Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 3 hours, 30 minutes
Total Time: 3 hours and 50 minutes
Servings: 4 to 6
Tri-tip burnt ends are a mouth-watering and convenient twist on the traditional burnt ends, and they are normally made from brisket.
You will be using a tri-tip roast for this oven-baked version, which is popular for its rich flavor and tenderness.
You can achieve this great crispy exterior and juicy interior of classic burnt ends without needing a smoker by slow-roasting the meat and then caramelizing it with barbecue sauce.
This recipe is perfect for a family dinner or a barbecue feast, and it will bring the taste of authentic barbecue straight to your kitchen.
Ingredients
- 1 tri-tip roast (about 2 to 3 lbs)
- 1 tablespoon of paprika
- 1 tablespoon of black pepper
- 2 tablespoons of olive oil
- 2 tablespoons of kosher salt
- 1 cup of barbecue sauce
- 1 teaspoon of cayenne pepper (optional)
- 1 tablespoon of onion powder
- 1 tablespoon of garlic powder
- 1 tablespoon of brown sugar
Laid-Out Instructions
- First, you are to preheat your oven to 250 degrees Fahrenheit (120 degrees Celsius).
- Make sure you trim any excess fat from the tri-tip roast and also rub the tri-tip with olive oil to ensure the seasoning adheres well.
- After that, you are to get a small bowl and then mix the black pepper, paprika, kosher salt, onion powder, garlic powder, cayenne pepper (if using), and brown sugar.
- That being done, lavishly season the tri-tip with the spice mixture and make sure it is evenly coated on all sides.
- Now, place the seasoned tri-tip on a wire rack set over a baking sheet, then roast in the preheated oven for 2 hours and 30 minutes, or until the internal temperature reaches around 160 degrees Fahrenheit (71 degrees Celsius).
- When that is done, remove the tri-tip from the oven and allow it to rest for 10 to 15 minutes. Also, cut the tri-tip into 1-inch cubes.
- After that, increase the oven temperature to 300 degrees F (150 degrees C), place the cubed tri-tip into a baking dish, and toss the cubes with barbecue sauce until they are well coated.
- Then, return the dish to the oven and bake for an extra hour, stirring from time to time, until the cubes are caramelized and crunchy on the edges.
- It’s time to remove the burnt ends from the oven and allow them to rest for a few minutes, then serve them hot, either on their own, in your sandwiches, or with your favorite barbecue sides.
What to Serve With Smoked Tri-Tip
You can just make your favorite sides, such as steak fries; they are actually the ideal side dish to serve with your smoked tri-tip. French dip sliders.
In addition, you can go with other classics if you have a cast iron skillet, such as smoked mac and cheese or cast iron baked beans.
And if you are looking for something that does not involve long or longer cooking times, you should consider preparing cold sides like coleslaw or even cauliflower “potato” salad; they are delicious.
Conclusion
Tri-tip burnt ends that are made in the oven are a scrumptious and filling alternative to traditional smoked burnt ends.
You get to achieve that signature crispy exterior and tender, juicy interior by slow-roasting and then caramelizing the meat with a flavor-packed barbecue sauce.
This recipe is actually ideal for a weekend family meal or a casual gathering, as it provides you with a taste of classic barbecue without needing a smoker.
So, it’s time to enjoy the rich, smoky flavors and the refreshing texture of these mouth-watering tri-tip burnt ends, thanks to this tri-tip burnt ends in an oven recipe.
Tri-Tip Burnt Ends in an Oven Recipe
Ingredients
- 1 tri-tip roast 2 to 3 lbs
- 1 tbsp paprika
- 1 tbsp black pepper
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 1 cup barbecue sauce
- 1 tsp cayenne pepper optional
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp brown sugar
Instructions
- Preheat your oven: Set it to 250 degrees Fahrenheit (120 degrees Celsius).
- Prepare the tri-tip: Trim any excess fat from the tri-tip roast. Rub the tri-tip with olive oil to ensure the seasoning adheres well.
- Mix the spices: In a small bowl, combine the black pepper, paprika, kosher salt, onion powder, garlic powder, cayenne pepper (if using), and brown sugar.
- Season the tri-tip: Generously coat the tri-tip with the spice mixture, ensuring it is evenly covered on all sides.
- Roast the tri-tip: Place the seasoned tri-tip on a wire rack set over a baking sheet. Roast in the preheated oven for 2 hours and 30 minutes, or until the internal temperature reaches around 160 degrees Fahrenheit (71 degrees Celsius).
- Rest and cube the tri-tip: Remove the tri-tip from the oven and let it rest for 10 to 15 minutes. Then, cut the tri-tip into 1-inch cubes.
- Increase oven temperature: Raise the oven temperature to 300 degrees Fahrenheit (150 degrees Celsius).
- Coat with barbecue sauce: Place the cubed tri-tip into a baking dish and toss the cubes with barbecue sauce until they are well coated.
- Bake the cubes: Return the dish to the oven and bake for an additional hour, stirring occasionally, until the cubes are caramelized and crunchy on the edges.
- Serve: Remove the burnt ends from the oven and let them rest for a few minutes. Serve them hot, either on their own, in sandwiches, or with your favorite barbecue sides.
