Santa Maria Style Grilled Tri-Tip

Recipe Ingredients

		Rub
2 tablespoons	30ml	Garlic - minced or puree
3 tablespoons	45ml	Salt
3 tablespoons	45ml	Black pepper
		Meat
2		Tri-tips

Recipe Instructions

Mix rub ingredients together into a paste.

Trip off almost all the fat from the tri-tips.

Rub the tri-tips with the spice rub and paces each tri-tip into a Ziploc bag and place in the refrigerator over night.

Grill over hot charcoal fire until deepest part of meat registers 145F.

Remove from grill and let the meat sit for 10 minutes before slicing.

Bill's notes: I like to use frsh minced garlic rather than garlic powder. I usually reduce the salt by half.

Source:
Bill Wight

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