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Randy's Rub and Baste for Tri-Tip

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“Adapted from a recipe on jakesbqsauce.com. Ample amount for a 2 pound tri-tip with some extra.”
READY IN:
10mins
YIELD:
1 roast
UNITS:
US

Ingredients Nutrition

Directions

  1. 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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