Coffee And Spice Smoked Tri-Tip

1. 1

   To prepare the rub: Place the ingredients in a heated heavy skillet.

2. 2

   Shake together and allow to toast for 1 minute or until mixture begins to release a strong aroma.

3. 3

   Pour into a spice or coffee grinder and grind to a coarse powder.

4. 4

   Rub the tri-tip on all sides with the spice rub; sprinkle with salt to taste.

5. 5

   Place meat in a sealable plastic bag, seal and place in the refrigerator for 8 hours or overnight.

6. 6

   Remove the meat from the plastic bag and place on rack of smoker that has been preheated to 225deg.

7. 7

   Combine the maple syrup and hot sauce; begin basting every 1/2 hour after the first hour.

8. 8

   Smoke the tri-tip until an instant read thermometer inserted into the center registers 130deg. for medium-rare (approximately 2 to 3 hours).

9. 9

   Transfer the meat to a carving board, cover loosely with aluminum foil and let rest for 20 minutes.

10. 10

    Slice the meat thinly across the grain and arrange on a warmed serving platter, sprinkle with salt.

11. 11

    Serve with chipotle guacamole and Spanish rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.