Coffee And Spice Smoked Tri-Tip - cooking recipe

Ingredients
    1 (2 lb) beef tri-tip steak
    coarse salt, to taste
    Ancho-Coffee and Rub
    1 tablespoon french roast coffee beans
    1 teaspoon dried ancho chile powder
    1/2 teaspoon crushed red pepper flakes
    2 teaspoons coriander seeds
    2 teaspoons cumin seeds
    Glaze
    1/4 cup maple syrup
    1/4 cup hot sauce
Preparation
    To prepare the rub: Place the ingredients in a heated heavy skillet.
    Shake together and allow to toast for 1 minute or until mixture begins to release a strong aroma.
    Pour into a spice or coffee grinder and grind to a coarse powder.
    Rub the tri-tip on all sides with the spice rub; sprinkle with salt to taste.
    Place meat in a sealable plastic bag, seal and place in the refrigerator for 8 hours or overnight.
    Remove the meat from the plastic bag and place on rack of smoker that has been preheated to 225deg.
    Combine the maple syrup and hot sauce; begin basting every 1/2 hour after the first hour.
    Smoke the tri-tip until an instant read thermometer inserted into the center registers 130deg. for medium-rare (approximately 2 to 3 hours).
    Transfer the meat to a carving board, cover loosely with aluminum foil and let rest for 20 minutes.
    Slice the meat thinly across the grain and arrange on a warmed serving platter, sprinkle with salt.
    Serve with chipotle guacamole and Spanish rice.

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