Randy's Rub and Baste for Tri-Tip |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Adapted from a recipe on . Ample amount for a 2 pound tri-tip with some extra. Ingredients:
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 |
1/2 teaspoon dijon mustard |
1/3 cup red wine vinegar |
1/3 cup neutral vegetable oil |
4 crushed garlic cloves |
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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