Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        tri-tip -- (small triangular
                        -- cut from the bottom
                        -- sirloin),
                        -- well-trimmed of fat
   3      tablespoons   kosher salt
   3      tablespoons   turbinado sugar
   2      teaspoons     ground cumin
   2      teaspoons     garlic powder
   2      teaspoons     chili powder
   2      teaspoons     sweet paprika
   1      teaspoon      ground chipotle -- or less to taste
   1      teaspoon      dried oregano -- preferably Mexican
                        French's mustard

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.