Ingredients
- 1 tri-tip roast (about 1 1/2 pounds)
- Kosher salt
Dry Rub:
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon salt-free seasoning pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
BBQ Sauce:
- 1 (26-ounce) jar traditional pasta sauce
- 1 tablespoon chili powder
- 1 tablespoon dry mustard
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
Directions
Preheat an outdoor grill to medium heat.
Rinse roast with cold water and pat completely dry with paper towels. For the dry rub, in a small bowl, combine ingredients for dry rub. Place tri-tip on plate or platter and season with kosher salt. Rub a generous amount of dry rub into both sides of meat. Let set for 10 to 15 minutes. Repeat rub 2 to 3 times until all seasoning is used.
While meat is resting between rubs, prepare BBQ sauce. In a saucepan over medium heat, combine pasta sauce, chili powder, dry mustard, Worcestershire sauce, and honey. Bring to a boil, lower heat and simmer for 15 minutes. Set aside about half the sauce for serving, use half as a mop while grilling.
Oil grill or spray with cooking spray. Grill meat about 20 minutes total for medium-rare, turning and mopping with BBQ sauce every 5 minutes. Transfer meat to a cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across the grain. Serve with extra sauce.
Cook's Note:
If cooking on a grill pan, sear meat 5 minutes on both sides then finish in a preheated 400 degree F oven for 10 to 15 minutes.
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By Raymond Farms
Michigan
on July 18, 2012
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This is an awesome recipe! Since we are farmers, we raise our own beef and produce. In addition to that, we make our own spaghetti sauce and other "grilling/cooking-sauces". When you use homegrown products for this recipe, it tastes a lot better. Store meat sits out too long and loses the juice that is needed. Try going to a local farmer or butcher to purchase a tri-tip roast. They're inexpensive and taste much better than store bought meat (which is quite disgusting these days. We also go to an Amish family and purchase (in bulk some herbs and spices from them...once again, much better than anything from the store. Definitely a great meal for a bunch of hungry farmhands!
By eggsolo
Savannah, GA
on May 27, 2012
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The rub is just bland and the sauce is worse. Honestly, store bought sauce is better and that is pretty bad.
By lemangum80_10857901
Raleigh, NC
on January 04, 2012
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It was just ok ..juicy but bland, believe it or not. I've cooked many tri-tip and flank steaks, and I wish I would've used Aarti Sequeria's recipe for the flank steak with onion compote instead of this :/.
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