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(courtesy of yellowblissroad.com)

Ingredients:
2-3 pound Tri-Tip Roast
2 teaspoons Kosher salt
2 teaspoons brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons black pepper
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon cayenne pepper
½ teaspoon dry mustard
½ teaspoon cumin
Olive oil

Directions:

Trim the large chunks of fat from the tri-tip and cut the think silvery skin off if you can.

Rub the salt all over the tri-tip.

Combine the remaining seasonings (except the olive oil) in a small bowl and rub into the tri-tip (*It will seem like a lot, but that’s a good thing!)

Pour ¼ cup of olive oil in a large zip-top bag. Place the spice rubbed tri-tip in the bag with the olive oil and rub it in to coat completely. Squeeze out as much air as possible and seal. Place in the refrigerator for 5-6 hours, or up to 36 hours.

When ready to grill, preheat the grill to about 350-400 degrees.

Place the tri-tip directly over the flames on the hot grill. Close the lid and watch for flare-ups.

Cook approximately 8-10 minutes per side for medium rare. It can take up to 20-25 minutes to cook a 2 pound tri-tip, so check the temperature (120 degrees for rare, 130 for medium rare and 140 for medium).

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