Tri Tip Dry Rub Recipes

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a medium bowl, combine garlic powder, salt and pepper. Mix together and coat both sides of tri tip.
• Sear both sides on hot grill then cook 20-25 minutes or until center is light pink. Slice at an angle.

Steps:

• Marinate tri-tip with dry rub and place on grill. Sear both sides then grill over low heat.

Steps:

• Preheat an outdoor grill to medium heat.
• Rinse roast with cold water and pat completely dry with paper towels. For the dry rub, in a small bowl, combine ingredients for dry rub. Place tri-tip on plate or platter and season with kosher salt. Rub a generous amount of dry rub into both sides of meat. Let set for 10 to 15 minutes. Repeat rub 2 to 3 times until all seasoning is used.
• While meat is resting between rubs, prepare BBQ sauce. In a saucepan over medium heat, combine pasta sauce, chili powder, dry mustard, Worcestershire sauce, and honey. Bring to a boil, lower heat and simmer for 15 minutes. Set aside about half the sauce for serving, use half as a mop while grilling.
• Oil grill or spray with cooking spray. Grill meat about 20 minutes total for medium-rare, turning and mopping with BBQ sauce every 5 minutes. Transfer meat to a cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across the grain. Serve with extra sauce.

Steps:

• The seasoning amounts are approximate --
• Rinse tri tip and pat dry with paper towels. It's easiest to season the meat in a casserole pan or cookie sheet (to avoid mess). Sprinkle Montreal steak seasoning, heavy, over all sides of meat and rub it inches Next, sprinkle lemon pepper over all sides of meat and rub inches Do not go heavy on the lemon pepper - stick to the tablespoon. Now coat in parmesan cheese. Press it into the meat so it's literally totally white. Let stand about an hour to bring meat to room temperature and get the grill ready. Sear the roast and do not move for about 5-7 minutes. This is important to do on all sides -- If you move it, the seasonings will fall off and you want to achieve a crispy crust on the meat. Grill to desired doneness. It's best medium! let rest covered with foil for 10-15 minutes. Slice across the grain. Enjoy!

Steps:

• Sprinkle tri-tip with kosher salt. Massage Chipotle Rub into meat. Let steak sit at room temperature for 1 hour or refrigerate uncovered overnight. Bring to room temperature before grilling.
• Build a two-zone fire in a charcoal grill, or preheat a gas grill to medium-high. Cook 3-4 minutes per side over direct heat until nicely charred. Transfer to low-heat side (or lower gas grill heat to medium) and cook an additional 6-8 minutes per side or until an instant-read thermometer registers 120°F for rare (steak will carry over to 125°F, or medium-rare, as it rests).
• Transfer meat to a carving board; let rest for 10 minutes. Thinly slice against the grain.

Steps:

• To make the barbecue sauce:
• In a medium saucepan over medium-high heat, warm the olive oil.
• Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes.
• Add the chicken broth, ketchup, steak sauce, parsley, Worcestershire sauce, ground coffee, and black pepper.
• Bring the mixture to a boil; reduce the heat to a simmer and cook, stirring occasionally, until reduced to 1/2 cup, about 10 minutes.
• Purée the sauce in a food processor or blender.
• Allow to cool, cover and refrigerate until ready to use.
• Bring to room temperature before serving.
• To make the dry rub:
• In a small bowl, mix together the black pepper, garlic powder, salt, dried mustard, paprika, and cayenne.
• Press the mixture into the surface of the tri-tip, cover with plastic wrap, and refrigerate overnight.
• Follow the grill's instructions for using wood chips.
• Sear the tri-tip directly over medium heat, turning once, until both sides are seared, about 5 minutes total.
• Then grill the tri-tip indirectly over medium heat, turning once, until the internal temperature is about 140 degrees Fahrenheit for medium-rare, 20 to 30 minutes more.
• Allow to rest for 5 minutes before slicing thinly on the diagonal against the grain.
• Build each roll with slices of meat and a dollop of sauce.
• Serve warm or at room temperature.