Santa Maria Grilled Tri-Tip

• 2.5 lb tri-tip roast
• 1 tbsp garlic powder
• 1 tbsp coarse black pepper
• 1 tbsp kosher salt
• 2 tsp smoked paprika
• 3 red oak wood chunks
• 2 tbsp olive oil

Instructions

1. 1

   Mix the garlic powder, pepper, salt, paprika and rosemary into a dry rub.

2. 2

   Rub the tri-tip with olive oil, then coat all over with the spice mixture.

3. 3

   Set up a two-zone grill with red oak for smoke and sear the roast over direct heat 4 minutes per side.

4. 4

   Move the tri-tip to the cooler side, cover, and grill until it reaches 130 degrees F internal, about 25 minutes.

5. 5

   Rest the roast 10 minutes tented loosely with foil.

6. 6

   Slice thinly against the grain, noting the grain direction changes at the tip.