Sear: Direct/Medium Heat
Cook: Indirect/Medium Heat
1/2 cup ketchup
2 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
2 teaspoons molasses
1 teaspoon soy sauce
1/2 teaspoon prepared chili powder
1/2 teaspoon granulated garlic
1/4 teaspoon celery salt
1/4 teaspoon liquid hickory smoke
1/2 teaspoon kosher salt
1/2 teaspoon celery salt
1/4 teaspoon ground pepper
1/4 teaspoon granulated garlic
1 tri-tip roast, about 2 pounds and 1-1/2 inches thick
2 tablespoons extra-virgin olive oil
To make the sauce: In a medium saucepan, combine the sauce ingredients with 2 tablespoons of water. Bring to a simmer over medium heat and cook for about 1 minute, stirring occasionally. Set aside half of the sauce for dipping.
To make the rub: In a small bowl, thoroughly mix together the rub ingredients with your fingertips.
Allow the roast to stand at room temperature 20 to 30 minutes before grilling. Lightly coat the meat with the oil and season with the rub, pressing the spices into the meat. Grill over Direct Medium heat until well marked on both sides, about 10 minutes, turning once. Move the roast over Indirect Medium heat and cook until the internal temperature of the meat reaches 135F for medium rare, 20 to 30 minutes more, brushing the meat with the remaining half of the sauce on both sides and turning it over every 5 minutes or so. Transfer the meat to a cutting board, cover lightly with foil, and allow to rest for 5 to 10 minutes. Cut the meat across the grain into very thin slices. Serve warm with the dipping sauce.
Makes 6 servings