Tri-tip Roast with a Delicious Dry Pepper Rub


  • 1 whole untrimmed Tri-tip Roast
  • 1 tablespoon Kosher or coarse Sea Salt
  • ½ Teaspoon Black Pepper (or fresh ground peppercorns)
  • 1 teaspoon Garlic or ½ teaspoon powdered garlic


  1. Remove the Tri-tip roast from the refrigerator and bring to room temperature for one hour.
  2. Sprinkle the rub liberally on the meat.
  3. Preheat the grill. After about 10-15 minutes, clean the racks thoroughly with your wire brush.
  4. Oil the grate with a long handled brush or use your tongs, and olive oil, peanut oil, or lard (other vegetable oils will break down during the searing process) soaked piece of paper towel. Be careful! Oil will ignite if towel is over soaked.
  5. Close the lid for a few more minutes to build, and hold, the heat to 550-600°F/288-316°C.
  6. Turn the burners off on one half of the grill. Lay the Tri-tip roast on the side of the grill that is opposite the flames.
  7. Only flip the Tri-tip roast once. Let it cook on one side, and then let it finish on the other side.
  8. One method is to grill the roast on one side until the juices come to the top. Check your watch. Flip the roast and grill half the amount of time that it took the first side to have juices come to the top.

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