2 pounds tri-tip -- (small triangular
-- cut from the bottom
-- sirloin),
-- well-trimmed of fat
3 tablespoon kosher salt
3 tablespoon 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
Instructions:
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.
