Email to Chris Williams      

Recipe Categories: chiefwms's HOME PAGEAPPETIZERS BBQ BEVERAGES CANDY COOKIES DESSERTS ENTREE ETHNIC Family GRILLEDorBBQ MARINADES MEATS PASTA PressureCooker RICE RUBS SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN

Tri-Tip with Oregon Rub




Source of Recipe


Oregon Beef Council


Recipe Introduction


This is probably my favorite recipe for Tri-tip roast. What's great is the rub complements other beef dishes as well. I do make a couple small changes in the instructions when I cook this recipe. I do not trim the fat off of the roast. I leave the thick fat pad in place and that goes toward the top when grilling so the fat can render down and keep the roast moist. I also recommend letting the roast sit out with the spices on until the roast reaches room temperature before placing it on the grill. I use indirect grilling under medium to medium low heat and cook it for 1 1/2 to 2 hours or until the internal temperature reaches 140 - 145 degrees F for medium.


Recipe Link: http://www.orbeef.org/tri-tipOregon.htm

List of Ingredients




1 1/2 -2 pound beef tri-tip
1 tbsp salt
1/2 teaspoon each garlic salt and celery salt
1/4 teaspoon each black pepper, onion powder and paprika, dill, sage and rosemary

Recipe



Trim any excess fat from meat. Moisten surface of meat lightly with water. Combine seasonings. Sprinkle with seasoning mix covering all surfaces of meat: rub well into meat. Seasoned meat may be refrigerated for several hours to enhance flavor or grilled immediately. Grill roast to desired doneness over medium coals 30-35 minutes, turning after 15 minutes. Tent roast with foil and let stand 10 minutes. Carve tri-tip across the grain into thin slices. Serves 6.