Four new developments have improved this recipe for

an even better roast.

• Trim off the tail/tip.
• Leave the fat cap, and score, cook fat side up.
• Coat the whole roast in regular mustard, before adding rub.
• Set a pan of water under the roast when cooking on
• the slow side.

Tri Tip is an incredibly popular beef cut here in CA.

This recipe users a Paleo, Low-Carb,  Gluten-Free rub.

Searing the roast briefly traps the meat juices inside,

while long slow indirect heat creates tenderness.

Grilled Tri Tip

• 1 & 1/2 lb. tri tip.
• Coarse grind 3 tablespoons yellow mustard seed.
• Coarse grind 1 & 1/2 teaspoons black mustard seed.
• Coarse grind 1 tbs. black  & 1 tsp. white pepper.
• Coarse grind 1 teaspoon Cumin..
• 
• Add all to a large plastic bag, along  with;
• 2 tablespoons paprika
• 1 tablespoon ground garlic.
• 1 teaspoon sea salt
• Toss bag to mix all spices.
• Add tri tip to bag and press rub into meat.
• Refrigerate 18-38 hours.  With out opening bag
• toss & flip around 2-3 times.  Remove roast
• 30- 50 minutes before grilling.

Sear both sides on hot coals.

Move to indirect slow heat.  45 minutes to 1 hour

turning every 20 minutes. Done when internal

temperature is 125°-135°.

Wrap in foil. 20 -40 minutes.

Slice & serve.

Tender, succulent roast you can cut with a fork.