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1
Combine all of the rub ingredients in a small bowl and set aside.
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2
Apply a coat of Worcestershire sauce all over the tri-tip.
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3
Sprinkle the instant coffee granules evenly over each side of the tri-tip.
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4
Sprinkle an even coating of the rub and garlic over each side.
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5
Let it rest for 30 minutes.
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6
Start your pit and get it to 275 F. Put the roast on the grates of the hot pit.
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7
Cook the tip over this low heat until internal temperature is about 110 F (about 30-45 minutes depending on how hot your pit is).
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8
Then transfer the tri tip to a hot grill and char the outside to get some grill marks.
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9
Remove it from the grill to a clean tray when internal is about 125 F and keep warm.
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10
Internal temps will rise to about 130 F while resting, which is medium rare.
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11
When you cut the tri tip, its important to recognize that the meat grain runs from nose-to-tail on the stealth fighter shaped cut.
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12
So, what I do is I cut my tri-tip into three pieces.
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13
For each piece, I rotate it 90 degrees before I cut so I cut against the grain.
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14
If you dont cut it against the grain, the slices will be tougher.
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15
Slice it between 1/4 to 1/3 inch thick and place on the serving platter.
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16
I like to scoop the juices from my cutting board with my cutting knife and ladle it back on my sliced meat.
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17
Sprinkle some extra rub to taste on the meat.
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18
Serve immediately.
