Name: Cowboy Tri-Tip
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1 tri-tip roast (about 1 1/2 pounds); Kosher salt; 2 tablespoons chili powder; 2 tablespoons ground cumin; 1 tablespoon salt-free seasoning pepper; 1 tablespoon onion powder; 1 tablespoon garlic powder; 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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Cowboy Tri-Tip

Dry Rub:

BBQ Sauce:

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