Tri Tip Roast Salt Rub Technique Recipes

THE BEST BEEF TRI-TIP

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.

TRI-TIP RUB

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.

TRI TIP ROAST SALT RUB TECHNIQUE

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).