Spiced Coffee Crusted Tri Tip
Author: 
Serves: 6 to 10
 
Direct and indirect cooking
Ingredients
  • For the rub:
  • 2 tablespoons coffee
  • 2 tablespoons Ancho chile powder
  • 1 tablespoon dark brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon ground black pepper
  • 1½ teaspoons ground ginger
  • 1½ teaspoons ground allspice
  •  :
  • 2½ to 3½ pound tri tip roast
  •  :
  • Extras:
  • Instant read thermometer
  • Drip pan
Instructions
  1. Mix together dry rub spices until combined. Rub with dry rub mixture completely coating the roast. Let set at room temperature for an hour (or two) until ready to grill or loosely cover with plastic wrap to cure in the refrigerator overnight.
  2. Set up grill for both direct grilling over medium-high heat and also a zone for indirect heat with a drip pan below the grate. Sear meat fat side up until well-marked and a little charred. Turn and repeat on the other side. Move to the indirect area, cover grill and and cook until an instant-read thermometer inserted into the thickest part registers 130°F, about 30 minutes. Tri tip is best served rare to medium rare… medium should be your upper most limit of doneness; overcooking can dry the meat, leaving it tough and unappetizing.
  3. Transfer meat to a cutting board and let rest 15 minutes before slicing. Thinly slice on the bias and across the grain. Serve immediately as is or make some amazing sandwiches!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/spiced-coffee-crusted-tri-tip/