REVERSE SEAR TRI TIP
- 3/4 cup Tones Rosemary Garlic Seasoning
- 4 tbsp. Black Pepper
- 2 tbsp. Hazelnut Coffee (any coffee is fine, but medium roast is best)
- 1 tbsp. Onion Powder
- 2 tbsp. Kosher Salt
- 1 tbsp. Cumin
- 2 tbsp. Brown Sugar
- 1 – 2 3-4lb Tri-Tip Roasts
The night before you plan to cook mix together your rub ingredients and trim your tri-tips up removing any large hunks of fat and silver skin if there is any. Coat with the rub and place in a zip top bag and refrigerate overnight.
Set your grill to 225 degrees and smoke the tri-tip until it reaches an internal temp of 100-110 degrees. Remove from the grill at this point and rest in a cooler or your oven (not turned on).
Set your grill to 450-500 degrees. Once your grill reaches its set temp sear the tri-tip on each side until you are happy with the color. If you want a rare to medium finish cook to an internal temp of about 135 degrees. You can of course cook them to whatever doneness you prefer. Once you go over about 150 degrees the tri-tip can lose some of its tenderness and moisture so look out for that.