Description
I have loved tri-tip (bottom sirloin) ever since my father-in-law in Santa Barbara introduced me to it. Tri-tip is a cut of meat that first became popular in Santa Maria, on the central coast of California. I love the taste of the original Santa Maria rub, but this is even better.
Ingredients
- 1 tablespoon salt
- 1 ½ teaspoons garlic salt
- ½ teaspoon celery salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon dried dill
- ¼ teaspoon dried sage
- ¼ teaspoon crushed dried rosemary
- 1 (2 1/2 pound) beef tri-tip roast
Instructions
- Mix together the salt
- garlic salt
- celery salt
- black pepper
- onion powder
- paprika
- dill
- sage
- and rosemary in a bowl. Store in an airtight container at room temperature until ready to use.
- Use a damp towel to lightly moisten the roast with water
- then pat with the prepared rub. Refrigerate for a minimum of 2 hours
- up to overnight
- for the flavors to fully come together.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Place the roast onto the preheated grill and quickly cook until brown on all sides to sear the meat
- then remove. Reset the grill for medium-low indirect heat (if using charcoal
- move coals to the outside edges of the grill pit).
- Return the roast to the grill
- and cook
- turning occasionally
- until the desired degree of doneness has been reached
- about 1 1/2 hours for medium-well. Remove from the grill and cover with aluminum foil. Allow to rest for 10 minutes before carving across the grain in thin slices to serve.
Prep Time: 15 mins
Cook Time: 1 hr 45 mins
Total Time: 4 hrs
Servings: 10