Randy'S Rub And Baste For Tri-Tip - cooking recipe

Ingredients

The Rub
1 tablespoon fresh ground tellicherry black pepper
1 1/2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground dried rosemary
1/4 teaspoon ground chipotle chile pepper
The Baste
1/2 teaspoon Dijon mustard
1/3 cup red wine vinegar
1/3 cup neutral vegetable oil
4 crushed garlic cloves

Preparation

Combine all rub ingredients, rub onto surface of meat. Let coated meat rest in fridge 1 to 4 hours before grilling. Baste frequently with the vinegar mixture while grilling. Cook to 135 internal temperature over indirect heat, then finish on direct heat to caramelize surface and complete cooking. Do not overcook! Internal temperature should not go above 140. Let rest, wrapped in foil, 30 minutes before slicing.