Preparation:
Tri-tip is lean, tasty, tender and takes well to smoke (sugar maple, mesquite, hickory...). Leftovers make great sandwiches.
Preparation Directions: • Mix salt, sugar and spices. Coat tri-tip lightly with mustard, then generously with the rub. Either wrap and refrigerate for several hours or cook immediately.
Cooking Directions:
Roast at a grill temperature of 240F (about 270 dome), without a drip pan. A 2" thick tri-tip will take roughly one hour to reach an internal temperature of 135-140 (medium rare); flip the top side toward the coals halfway through. After taking it off the fire, let the meat rest 15 minutes before slicing across the grain. |
