Total Time: 30 mins
Servings: 4
Ingredients
- 4 tablespoons paprika
- 3 tablespoons brown sugar
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon white pepper
- 1 tablespoon celery salt
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon pepper
- 2 teaspoons cayenne pepper
- 1 teaspoon ground mustard
- 1 beef tri-tip roast or beef sirloin tip roast (2 to 3 pounds)
- 2 cups soaked hickory wood chips or chunks
- 2 tablespoons canola oil
Instructions
- Mix: In a small bowl, combine the paprika, brown sugar, chili powder, garlic powder, white pepper, celery salt, ground cumin, dried oregano, pepper, cayenne pepper, and ground mustard. Stir until evenly blended.
- Season: Rub the spice mixture all over the beef tri-tip roast or beef sirloin tip roast, coating all sides thoroughly. Wrap the roast and refrigerate overnight. (Any leftover rub can be stored in an airtight container for up to 6 months.)
- Preheat: Remove the roast from the refrigerator 1 hour before grilling. Prepare the grill for indirect heat with a drip pan, and add soaked hickory wood chips or chunks according to the manufacturer’s directions.
- Grill: Unwrap the roast and brush it lightly with canola oil. Place the roast over the drip pan and grill, covered, over medium-low indirect heat for 1 to 1½ hours, or until it reaches your desired doneness (135°F for medium-rare, 140°F for medium, 145°F for medium-well).
- Rest & Slice: Let the roast rest for 10–15 minutes before slicing to allow the juices to redistribute.
- Serve and Enjoy!
Prep Your Grill:
- Check your propane tank and hose for leaks
- Keep your grill 10 feet away from building structures
- Follow manufacturer’s grill instructions
- Follow proper lighting procedures
- Be present at all times while the grill is on
For more Grill Safety tips, click here