Hi all, I have been wanting to do this rub recipe for some time. I ran across it months ago and altered it a bit by adding 2 tsp. of Cayenne pepper and fresh minced rosemary. I also did a pre sear method where I seared each side of the Tri Tip for 4 minutes per side then I moved the roast to the right side of my cooker, removed the Argentine grates and closed the hood to finish with a slow indirect cook @ 275 degrees. All this with an oak wood fire. Then end result was a killer crust and a pink juicy middle. My son said it was my best Tri tip to date. He's a beef eater...
Check it out, I highly recommend this rub.
My Recipe Details
<iframe width="750" height="563" src="//www.youtube.com/embed/emYE2yMc38g" frameborder="0" allowfullscreen></iframe>
Ingredients:
Rub
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
Other
1 Three pound Tri Tip Roast
2 Tbsp. Extra Virgin Olive Oil
Pics
Here's two more I did two days later. This time I slow cooked them.
Check it out, I highly recommend this rub.
My Recipe Details
<iframe width="750" height="563" src="//www.youtube.com/embed/emYE2yMc38g" frameborder="0" allowfullscreen></iframe>
Ingredients:
Rub
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
Other
1 Three pound Tri Tip Roast
2 Tbsp. Extra Virgin Olive Oil
Pics
Here's two more I did two days later. This time I slow cooked them.
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