TRI TIP RUB

3 tablespoons garlic powder
2 tablespoons salt
2 tablespoons ground black pepper

Combine garlic powder, salt and pepper. Mix together and rub it into both sides of the roast.

(Heres a way to make it extra tasty!)

JM

Slow and Low … To make it the most tender you can, you want to keep the temperature pretty low, about the 300 range, so it takes plenty of time to loosen up some of the tougher pieces that may be situated throughout the Tri Tip. You want to do a marinade that includes a little bit of acid, like vinegar or lemon juice, that will help flavor the whole piece of meat and help to break up connective tissue. And you’ll want to avoid sauces until the last part of the cooking, to give it it’s best chance at heating just the meat and keeping tender. Hope it goes well!

My favorite way is to use an 18″ Webber kettle BBQ. Use the indirect cooking method, and sear the tri-tip until browned on all sides, then move over the drip pan. Take an aluminum can, cut off the top with a scissors, fill with water, and place over the coal side of the grate. Put lid on BBQ and cook approx 45 mins for a medium size roast. Mesquite wood chips soaked in water are optional, but do add a delicious flavor.

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