grilled tri-tip with oregon herb rub

Ingredients

• Servings: 10
• 1 tablespoon salt
• 1 1/2 teaspoons garlic salt
• 1/2 teaspoon celery salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/4 teaspoon dried dill
• 1/4 teaspoon dried sage
• 1/4 teaspoon crushed dried rosemary
• 1 (2 1/2 pound) beef tri-tip roast

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 45 mins

Ready Time: 4 hrs


• mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl. store in an airtight container at room temperature until ready to use.
• use a damp towel to lightly moisten the roast with water, then pat with the prepared rub. refrigerate for a minimum of 2 hours, up to overnight, for the flavors to fully come together.
• preheat an outdoor grill for high heat and lightly oil grate.
• place the roast the preheated grill and quickly cook until brown on all sides to sear the meat, then remove. reset the grill for medium-low indirect heat (if using charcoal, move coals to the outside edges of the grill pit).
• return the roast to the grill, and cook, turning occasionally, until the desired degree of doneness has been reached, about 1 1/2 hours for medium-well. remove from the grill and cover with aluminum foil. allow to rest for 10 minutes before carving across the grain in thin slices to serve.