Ingredients

The following ingredients have 6 Servings
  • 2-3 pounds tri-tip roast, preferably with good marbling and some fat on one side
  • 1 Tablespoon kosher salt
  • 1 Tablespoon freshly ground black pepper
  • 1 Tablespoon garlic powder
  • 1 1/2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper

Instruction

  • Combine all of the rub ingredients in a small bowl, then rub over the meat and let it sit out for 1 hour, covered, so it isn't cold when it goes on the grill.
  • Preheat the grill for both direct and indirect heat.  Sear the tri-tip over direct heat (right over the flames) on both sides, about 5 minutes per side.  Transfer to indirect heat (between 250-300 degrees F) and cover the grill, letting the tri-tip cook until it reaches 130 degrees F on an instant read digital meat thermometer inserted into the thickest part of the meat for a medium-rare tri-tip.  This should take roughly 20 to 30 minutes.  Remember that the temperature will continue to rise about 5 degrees after taking it off the grill. 
  • Let the tri-tip rest for 10 minutes before slicing it in half to separate the two different grains, then slicing thin slices against the grain of each piece.