The rub mixture is nice except too much garlic for my tastes. I reduced from the 1-1/2 to 1 teaspoon. Did the rub, placed in plastic sealed bag and in the fridge for two days. Grilled at high heat 450 deg F for 5 min per side, flipped a couple times. Then into a low temp smoker at 200-225 F. My major criticism is the recipe does not indicated when the meat is done. I use a meat thermometer and call it done enough at 145-150 F. After resting this takes the meat to medium doneness. 140-145 is a little rarer. You've GOT TO KEEP A CLOSE EYE ON THE TEMP; tri tip is a little lean and over cooking is unfortunately easy to do and very unforgiving. I do like this rub; with a smoker the flavors enhance each other wonderfully. This will not produce a deep smoke flavor, but in this case, mild smoke seems to be perfect. It's not overbearing, but it's still there.
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The rub mixture is nice except too much garlic for my tastes. I reduced from the 1-1/2 to 1...