If your a Tri Tip coinsure you will love this recipe. The rub used in this recipe has a bold savory flavor with a nice heat on the end. If you don't like spicy the reduce the Cayenne pepper or eliminate it all together. I would try it with at minimum 1/2 tsp. before doing so. The Cayenne pepper really jazzes it up.

In this cook I used a pre sear method. The Tri Tip will be seared or grilled over the fire for 4 minutes per side. The Tri Tip will then be moved to the right of the fire to finish cooking indirectly for about 1 hour or until the internal temperature reaches 138 degrees fehrienhight. 

Let's start with the rub. Mince a sprig of fresh rosemary. Make sure to finely mince it. The rub will require 1 tsp. minced rosemary.  In a medium mixing bowl combine the following ingredients:

1 Tbsp. Kosher Salt
1 Tbsp. Coarse Ground Black Pepper
1 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
1 Tbsp. Dried Oregano
2 Tsp. Cayenne Pepper
1/2 Tsp. Dried Sage
1 Tsp. Fresh Minced Rosemary

Mix the ingredients thoroughly.

Trim up a thee pound Beef Tri Tip Roast. Apply some extra virgin olive oil to the outside of the roast. Liberally apply the rub. Rub the seasoning into the meat coating the entire roast.

Cover the Tri Tip roast and let it sit at room temperature for 1 hour. This is a great time to pre-heat your cooker to 275 degrees. I'm cooking on the Scottsdale by Arizona BBQ Outfitters. This is a modified Santa Maria style cooker with a lid. I cooked over a oak wood fire.

Once the Tri Tip has rested 1 hour and your cooker is at temp apply some peanut oil to your grates and place the Tri Tip on the grate over the coals. Cook 4 minutes on each side.

Once both sides have cooked 4 minutes move the roast away from the fire to finish cooking indirectly. Try and maintain a pit temperature of 250-300 degrees fehrienhight. When the Tri Tip roast reaches an internal temperature of 138 degrees remove it from the cooker.

Wrap the roast in thick foil or a couple layers of thin foil and let it rest 30 minutes. This will allow the juices to evenly distribute.

Once the Tri Tip has rested it time to carve it up. You want to cut across the grain of the meat. Tri Tip is known for having the grain change direction mid way. This is a good area to cut the roast in two. Then you can slice each half appropriately across the grain.

 That's it! It's a very simple recipe.

I hope you enjoyed this recipe and video.