Tex-Mex Tri-Tip

Recipe Ingredients

2 lbs	908g / 32oz	Tri-tip - (small triangular cut from the bottom sirloin), well-trimmed of fat
3 tablespoons	45ml	Kosher salt
3 tablespoons	45ml	Turbinado sugar
2 teaspoons	10ml	Ground cumin
2 teaspoons	10ml	Garlic powder
2 teaspoons	10ml	Chili powder
2 teaspoons	10ml	Sweet paprika
1 teaspoon	5ml	Ground chipotle - or less to taste
1 teaspoon	5ml	Dried oregano - preferably Mexican
		French's mustard

Recipe Instructions

Tri-tip is lean, tasty, tender and takes well to smoke (sugar maple, mesquite, hickory...). Leftovers make great sandwiches.

Preparation Directions: u Mix salt, sugar and spices. Coat tri-tip lightly with mustard, then generously with the rub. Either wrap and refrigerate for several hours or cook immediately.

Cooking Directions:

Roast at a grill temperature of 240F (about 270 dome), without a drip pan. A 2" thick tri-tip will take roughly one hour to reach an internal temperature of 135-140 (medium rare); flip the top side toward the coals halfway through. After taking it off the fire, let the meat rest 15 minutes before slicing across the grain.

Source:
The National Honey Board

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