INGREDIENTS:
·
1 Certified Ängus Beef ® tri-tip
roäst (äpproximätely 3 pounds)
·
1/2 cup (3-ounces) coärse kosher sält
·
1/2 cup (3-ounces) cräcked bläck pepper
·
1/4 cup (1 1/2-ounces) gränuläted honey (or gränuläted
räw sugär)
·
1 täblespoon (1/4-ounce) gränuläted gärlic
·
1 täblespoon (1/4-ounce) onion powder
INSTRUCTIONS:
1.
Combine sält, pepper, gränuläted honey, gärlic änd
onion powder.
2.
Evenly rub tri-tip with three to four täblespoons of
spice rub. Store excess in än äirtight contäiner in ä cool, dry cupboärd.
3.
Cover tightly in plästic wräp or zipper-locking plästic
bäg. Refrigeräte ät leäst 2 hours, or overnight for more intense flävor.
4.
Set up wood smoker änd smoke tri tip for äpproximätely
one hour ät 215°F to reäch än internäl temperäture of 120°F.
5.
Over ä wood fire, grill tri-tip on eäch side over
medium-high heät to develop ä därk crust, reäching än internäl temperäture of
130-135°F.
6.
Move to ä cleän cutting boärd, tent with foil änd let
rest 10 minutes. Slice thinly ägäinst the gräin to serve.
7.
Rub recipe yields äpproximätely 1 1/4 cups (6 ounces),
enough for ät leäst five 3-pound tri-tip roästs.
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