Tri Tip Roast Salt Rub Technique Recipes

Steps:

• Preheat the oven to 225 degrees F (110 degrees C).
• Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
• Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
• Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
• Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
• Mix beef broth in with the pan drippings and drizzle over the slices.

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:

• Preheat an outdoor grill to medium heat.
• Rinse roast with cold water and pat completely dry with paper towels. For the dry rub, in a small bowl, combine ingredients for dry rub. Place tri-tip on plate or platter and season with kosher salt. Rub a generous amount of dry rub into both sides of meat. Let set for 10 to 15 minutes. Repeat rub 2 to 3 times until all seasoning is used.
• While meat is resting between rubs, prepare BBQ sauce. In a saucepan over medium heat, combine pasta sauce, chili powder, dry mustard, Worcestershire sauce, and honey. Bring to a boil, lower heat and simmer for 15 minutes. Set aside about half the sauce for serving, use half as a mop while grilling.
• Oil grill or spray with cooking spray. Grill meat about 20 minutes total for medium-rare, turning and mopping with BBQ sauce every 5 minutes. Transfer meat to a cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across the grain. Serve with extra sauce.

Steps:

• Using a seasoned salt rub (Lawry's), coat your tri tip roast with the salt, creating a seal on the entire surface. Allow this to rest, refrigerated, for 3-4 hours (don't exceed this time by letting it go overnight, for example). Remove about an hour before grilling.
• Set up your charcoal grill for the indirect method, using trays or rails, and it is important to use a grilling rack to prevent grill marks form scoring the roast. I can place two roast at time on one rack. If you place it directly on the grill, you'll need a drip pan, as it will lose liquid. Keep the grill cover on.
• Grill for 20 minutes (covered) and turn once, and check temperature after 40 minutes. My Weber grill has a thermometer, and I keep it between 375-425 during the first half hour.
• If you've achieved a good salt seal, the roast changes shape, expanding within its salt-sealed layer, sometimes like a "pillow." Tri tip roasts are an unattractive looking roast coming out of the cryo-bags, but as the fat melts off, and the smoke and salt do their trick, you end up with some attractice colors, some small burnt edges, and appealing shapes. If you do all six roast for a party of 40, each roast will be different in size and shape and color.
• I remove at 135, and after it rests for 10 minutes, it's ready for slicing. There will be a great deal of liquid, and depending on the roast, easily a 1/2 cup or more. Have a deeply grooved cutting board.
• Pay particular attention to the changing directions of grains with this roast when you're slicing--and this is important for parties, and for guests that want to help. Remember to slice across the "grain" throughout, and keep slices small and thin so that they work well on small sandwiches or rye bread slices. (This is important for nearly every beef roast).

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.

Steps:

• Rub roast all over with thyme, basil, marjoram, mustard, salt, and black pepper. Place meat in a sealable plastic bag, seal the bag, and refrigerate, 8 hours to overnight. Pour red wine into bag with meat 4 hours before cooking.
• Preheat oven to 450 degrees F (230 degrees C). Drizzle olive oil all over the bottom of a roasting pan.
• Place meat in the prepared roasting pan.
• Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat until hot and slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.