I am a meat eater. Tri-Tip has got to be one of my favorite’s. My spicy dry rub combined with the sweet marinade make this Tri-Tip the Best ever! To make this the best possible you want to make sure to allow enough time for the meat to chill with the dry rub on it for at least 6 hours, then place the meat in the marinade and let it chill overnight. I promise you that this tri-tip is well worth the wait.
Tri-Tip
3-4 lb. Tri-Tip Roast
~Dry Rub
2 teaspoons Salt
1 teaspoon Smoked Paprika
2 teaspoons Garlic Powder
1 teaspoon Onion Powder
2 Tablespoons Brown Sugar
1 teaspoon Pepper
~Marinade
1 Cup Pineapple Juice
1 Cup Brown Sugar
2 Tablespoons Worcestershire Sauce
1/2 Cup Soy Sauce ~I use Aloha brand
2 Tablespoons Minced Garlic
In a small bowl combine all the dry rub ingredients toghether. Sprinkle rub over the roast, rubbing it in on all sides. You will then place the roast into a large plastic bag, seal and let chill for at least 6 hrs. To make the marinade, combine all the ingredients together in a saucepan. Stirring over medium heat until all the sugar is dissolved. Let marinade come to room temperature. Pour over the roast in the plastic bag. Seal and return to the refrigerator to chill over night. One hour prior to cooking, remove roast from the fridge. We like to grill the tri tip over medium heat in (6) 7 minute intervals. One side for 7 minutes then turn meat over and cook another 7 minutes. You may need to alter the coking time to reflect how you like to have your meat cooked. Let meat rest for 5 minutes before slicing to serve. Happy Grillin’, Lark
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