Remove tri-tip from refrigerator 45 minutes before cooking to bring to room temperature.

Combine sea salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper in a small bowl to create the Santa Maria rub.

Pat the tri-tip dry with paper towels, brush with 2 tablespoons olive oil, and generously coat all sides with the spice rub.

Prepare your grill for indirect smoking by lighting coals on one side only and adding soaked oak or hickory wood chips for smoke.

Place tri-tip on the cooler side of the grill, fat side up, and close the lid. Maintain temperature at 110-120°C.

Smoke the tri-tip for approximately 60-75 minutes until internal temperature reaches 52°C for medium-rare.

Move tri-tip directly over hot coals and sear each side for 2-3 minutes to develop a caramelized crust.

Remove tri-tip when internal temperature reaches 57°C for medium-rare or 63°C for medium. Always ensure beef reaches a minimum safe internal temperature of 63°C.

Rest the meat loosely tented with foil for 10-15 minutes before slicing against the grain.

While meat rests, prepare the citrus herb salad by combining baby greens, orange segments, grapefruit segments, red onion, parsley, mint, and chives in a large bowl.

Whisk together extra virgin olive oil, lemon juice, honey, salt, and pepper to create the dressing.

Drizzle dressing over the salad and toss gently to combine.

Slice tri-tip thinly against the grain and serve alongside the fresh citrus herb salad.