Grilled Tri-tip With Oregon Herb Rubbeef 1 pound beef tri-tip; up to /2 -2 ***RUB*** 1/4 cup salt 2 teaspoons garlic salt and celery salt 1 teaspoon black pepper 1 teaspoon onion powder 1 teaspoon paprika 1/2 teaspoon dill 1/2 teaspoon sage 1/2 teaspoon rosemary Trim any excess fat from meat. Moisten surface of meat lightly with water. Combine seasonings. Sprinkle 1 tablespoon seasoning mix covering all surfaces of meat: rub well into meat. Reserve remaining seasoning for future roasts. 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 frequently. Tent roast with foil and let stand 10 minutes. Carve across the grain into thin slices. Rub yield: Approximately 6 roasts. |
