The key to great tri tip is the rub! Here are 11 spices and seasonings that will render your roast tender, juicy and oh, so tasty.

Trim the fat and silver skin from your Tri Tip roast.
Coat your roast with Tri Tip Rub and place in large plastic resealable bag. Add olive oil and work into the roast. Seal the bag, removing any excess air.
Place roast in refrigerator overnight, or about 8-10 hours, but can go longer.
Bring your grill or smoker up to 225 degrees Fahrenheit. Add pecan blocks to your coals.
Set your Tri Tip on the indirect side of your grill, or middle rack if smoking, and grill until the internal temperature reaches 130-140 degrees Fahrenheit.
Move the Tri Tip over the hot coals and open up all the dampers to sear. Remove from grill and place on butcher block.
Allow the Tri Tip to rest for 10 minutes. Slice against the grain and serve with mashed potatoes and Brussels sprouts.
Ingredients
Directions
Trim the fat and silver skin from your Tri Tip roast.
Coat your roast with Tri Tip Rub and place in large plastic resealable bag. Add olive oil and work into the roast. Seal the bag, removing any excess air.
Place roast in refrigerator overnight, or about 8-10 hours, but can go longer.
Bring your grill or smoker up to 225 degrees Fahrenheit. Add pecan blocks to your coals.
Set your Tri Tip on the indirect side of your grill, or middle rack if smoking, and grill until the internal temperature reaches 130-140 degrees Fahrenheit.
Move the Tri Tip over the hot coals and open up all the dampers to sear. Remove from grill and place on butcher block.
Allow the Tri Tip to rest for 10 minutes. Slice against the grain and serve with mashed potatoes and Brussels sprouts.