Combine vinegar, syrup, mustard, ginger, Bull Sweet Heat BBQ Rub in a bowl.
Slowly whisk in oil a few drops at a time.
Place tri-tip in a container and pour marinade over meat.
Marinate for at least 2 hours but preferably overnight in the fridge.
Remove from the fridge 30 minutes prior to grilling.
Smoke in Bison Charcoal Grill or grill on a Bull gas grill. Cook until your desired doneness, I recommend cooking to an internal temp of 130°–135°F (54–57°C) for medium-rare or 135°–145°F (57–63°C) for medium.