Korean Barbeque Tri-Tip

Tri-Tip Gunter

Dry Rub:

  • 2 TBS Light Brown Sugar
  • ½ TBS onion powder
  • ½ TBS Garlic Powder
  • ½ TBS Salt
  • ½ TBS Pepper
  • ½ TBS Red Pepper Flakes


  • 2 TBS Light Soy Sauce
  • 1 TBS Light Brown Sugar
  • 1 TBS Worcestershire
  • 1 tsp Minced Garlic
  • 1 tsp Sesame Oil
  • 1 2lb Tri-Tip

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In a small bowl mix all dry rub ingredients together. Lay trip-tip in shallow dish and coat well with rub. Lightly massaging rub into meat. Let rest at room temp for 15 minutes.
Tri-Tip Gunter 2
While resting get your smoker set to 220. Smoke meat until internal temp reaches 110 or longer for more well done meat. Once tri-tip reaches preferred temp, remove from smoker.

Heat your Gunter Grill Pan on high heat for the sear. Brush the tri-tip with glaze just before searing it in the pan. Once it’s nice and hot and begins to smoke lay meat down on pan and sear 1-2 min per side. Remove from pan and let rest 10 minutes before slicing.

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Chef Credit is
Darci Bos