Name: Grilled Tri-Tip with Oregon Herb Rub
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Salt - 1 tablespoon; Garlic salt - 1 ½ teaspoons; Celery salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Onion Powder - ¼ teaspoon; Paprika - ¼ teaspoon; Dill Dried - ¼ teaspoon; Dried sage - ¼ teaspoon; Crushed dried rosemary - ¼ teaspoon; Beef tri-tip roast - 1 (2 1/2 pound)

Ingredients for - Grilled Tri-Tip with Oregon Herb Rub

1. Salt 1 tablespoon

2. Garlic salt 1 ½ teaspoons

3. Celery salt ½ teaspoon

4. Ground black pepper ¼ teaspoon

5. Onion Powder ¼ teaspoon

6. Paprika ¼ teaspoon

7. Dill Dried ¼ teaspoon

8. Dried sage ¼ teaspoon

9. Crushed dried rosemary ¼ teaspoon

10. Beef tri-tip roast 1 (2 1/2 pound)

How to cook deliciously - Grilled Tri-Tip with Oregon Herb Rub

1 . Stage

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.

2 . Stage

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.

3 . Stage

Preheat an outdoor grill for high heat and lightly oil grate.

4 . Stage

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).

5 . Stage

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.