Black Magic Tri Tip Rub Recipes

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a medium bowl, combine garlic powder, salt and pepper. Mix together and coat both sides of tri tip.
• Sear both sides on hot grill then cook 20-25 minutes or until center is light pink. Slice at an angle.

Steps:

• Marinate tri-tip with dry rub and place on grill. Sear both sides then grill over low heat.

Steps:

• Combine dry rub ingredients in a small bowl and stir to combine.
• Evenly coat the tri tip with the dry rub and let rest at room temperature for 30 minutes.
• In a small saucepan, bring glaze ingredients to a low boil over medium heat. Simmer for 3 minutes, stirring frequently.
• Heat a charcoal or gas grill to the medium heat.
• Grill steak for 4-5 minutes over direct heat, then flip and grill until internal temperature reaches 125°F (52°C) on a meat thermometer.
• Brush the steak with the brown sugar glaze, then flip the steak and repeat, about 1 minute per side. Do this until you've used up about half the glaze then remove meat from the grill.
• Let the steak rest for 10 minutes, then slice into ½-inch (1 cm) strips against the grain.
• Serve with remaining glaze on the side for drizzling or dipping.
• Enjoy!

Steps:

• Mix all ingredients together and store in a tightly sealed jar.

Steps:

• 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 onto 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.