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1
To make the barbecue sauce:
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2
In a medium saucepan over medium-high heat, warm the olive oil.
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3
Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes.
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4
Add the chicken broth, ketchup, steak sauce, parsley, Worcestershire sauce, ground coffee, and black pepper.
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5
Bring the mixture to a boil; reduce the heat to a simmer and cook, stirring occasionally, until reduced to 1/2 cup, about 10 minutes.
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6
Puree the sauce in a food processor or blender.
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7
Allow to cool, cover and refrigerate until ready to use.
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8
Bring to room temperature before serving.
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9
To make the dry rub:
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10
In a small bowl, mix together the black pepper, garlic powder, salt, dried mustard, paprika, and cayenne.
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11
Press the mixture into the surface of the tri-tip, cover with plastic wrap, and refrigerate overnight.
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12
Follow the grill's instructions for using wood chips.
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13
Sear the tri-tip directly over medium heat, turning once, until both sides are seared, about 5 minutes total.
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14
Then grill the tri-tip indirectly over medium heat, turning once, until the internal temperature is about 140 degrees Fahrenheit for medium-rare, 20 to 30 minutes more.
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15
Allow to rest for 5 minutes before slicing thinly on the diagonal against the grain.
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16
Build each roll with slices of meat and a dollop of sauce.
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17
Serve warm or at room temperature.
