Randy's Rub and Baste for Tri-Tip
"Adapted from a recipe on jakesbqsauce.com.
Ample amount for a 2 pound tri-tip with some extra."
- Ready In:
- 10mins
- Ingredients:
- 10
- Yields:
-
1 roast
ingredients
-
The Rub
- 1 tablespoon fresh ground tellicherry black pepper
- 1 1⁄2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground dried rosemary
- 1⁄4 teaspoon ground chipotle chile pepper
-
The Baste
- 1⁄2 teaspoon Dijon mustard
- 1⁄3 cup red wine vinegar
- 1⁄3 cup neutral vegetable oil
- 4 crushed garlic cloves
directions
- Combine all rub ingredients, rub onto surface of meat. Let coated meat rest in fridge 1 to 4 hours before grilling. Baste frequently with the vinegar mixture while grilling. Cook to 135 internal temperature over indirect heat, then finish on direct heat to caramelize surface and complete cooking. Do not overcook! Internal temperature should not go above 140. Let rest, wrapped in foil, 30 minutes before slicing.
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RECIPE SUBMITTED BY
zeldaz51
United States
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