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1
Apply rub to tri tip at least 2 hours before grilling.
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2
Heat 3 or 4 burners of a gas grill on high for 10 minutes.
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3
Sear tri tip on fat side first with lid down for 2 or 3 minutes.
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4
Rotate 1/4 turn to get cross hatched grill marks on surface and leave for 2 more minutes.
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5
Flip tri tip over to bottom and sear for 5 minutes with lid down.
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6
Shut off burner on 1 side and move meat to the side that is turned off.
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7
Close lid of grill and let cook for approximately 30 minutes for a 2 1/2 to 3-pound tri tip.
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8
Test meat for doneness and apply the barbeque sauce for last 5 minutes of grilling.
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9
Slice thin and pile on buns with additional barbeque sauce.
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10
Equal amounts of mustard seed, dry mustard, granulated garlic powder, freshly ground or cracked black pepper and kosher salt
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11
Mix all ingredients except salt.
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12
Salt can be added to the meat before the rub but in proportion to the type of meat you are grilling.
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13
1/3 stick butter
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14
1/2 medium onion, chopped fine
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15
1 dash liquid smoke
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16
1 tablespoon Worcestershire sauce
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17
1/3 cup brown sugar
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18
2 cups ketchup
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19
1 tablespoon cracked black pepper
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20
1/4 teaspoon cayenne pepper
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21
1 dash yellow prepared mustard
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22
1 lemon, juiced
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23
Heat butter in a sauce pan until bubbly.
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24
Add onion and cook until softened.
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25
Add liquid smoke and Worcestershire sauce and cook 1 minute.
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26
Add the sugar, ketchup, black pepper, cayenne pepper and the dash of mustard.
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27
(The mustard will make the sauce very tangy, be careful not to add too much.)
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28
Mix and let simmer slowly for about 5 minutes.
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29
Add the lemon juice, to taste, to balance out the sugar.
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30
Mix and turn off flame.
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31
Sauce is ready to use.
