Preparation:
Mix rub ingredients together into a paste.
Trip off almost all the fat from the tri-tips.
Rub the tri-tips with the spice rub and paces each tri-tip into a Ziploc bag and place in the refrigerator over night.
Grill over hot charcoal fire until deepest part of meat registers 145F.
Remove from grill and let the meat sit for 10 minutes before slicing. | 