Tri-Tip is a flavorful cut that can be grilled or broiled. There is only one of these per harvested beef and it is very tender and flavorful - perfect for this recipe
1 Beef Tri-Tip Roast (2 - 3 lb)
2 tablespoons of your favorite dry rub
Remove from packaging and dry off with paper towels
Season the surface of the meat with your favorite beef rub or make it simple with good salt and pepper to taste and let rest for up to 30 minutes for seasoning to meld into meat
Preheat grill to HIGH to bring cooking chamber to approximately 375F - 400F degrees, reduce heat to maintain and set up for indirect cooking. If you want to add wood chips to a smoker box for the cook, do so!
Place tri-tip roast on center of grill, fat side up, reducing the heat to low directly under the roast, and leaving the other gas burners on high or medium-high ? based upon your experience with your grill. For charcoal, use indirect cooking with coals piled to one or both sides.
Cook for approximately 40 minutes and then baste with your favorite barbecue sauce several times during the last 10 minutes.
Use an instant read thermometer to check for doneness ? 145F for Medium-Rare, 160F for Medium ? remembering that internal temperatures of the meat will continue to rise about 10 degrees once removed from the grill, while it rests.
Remove the roast from the grill and place on platter or cutting board that will capture any juices, rest for about 15 minutes.
Slice meat across the width in completely vertical cuts. Resist the temptation to cut meat on the bias as that will increase chewiness
Present meat on plates with vegetables and roasted-garlic mashed potatoes ? drizzle any collected juices on the meat.