I live in Florida and could not find a tri-tip roast anywhere. I asked my local butcher, who was happy to cut one for me. He then asked if I was a California girl, because everyone he has ever had ask for a tri-tip roast was from California. Anyway, I made the roast tonight, in the oven as several reviewers mentioned. I cut the salt in half as others recommended and rubbed the meat first with just enough Worcestershire sauce to moisten it prior to applying the rub. I let it marinate overnight. My roast was just over 2 pounds and I cooked it in my convection oven at 425 for 25 minutes, then turned it down to 325 for another 23 minutes. I then let it stand, covered, for 15 minutes. I initially missed the comment about not covering it in the oven, so it was covered for the first 25 minutes, then uncovered for the last 23. It was done to medium-well, which is more done than I would have preferred, but still incredibly moist, juicy, tender and flavorful!! This is an excellent recipe and a rub that would work on almost any kind of meat. I look forward to trying it on the grill, as described, and also to trying it again in the oven, uncovered for the first part of cooking at the higher temperature. The meat was nicely browned as I did it, but a nice crisp seared skin would have been even better. Excellent recipe! Thanks for sharing!
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I live in Florida and could not find a tri-tip roast anywhere. I asked my local butcher, who...