Categories: Steak

Ingredients

• 4 tbsp paprika
• 3 tbsp brown sugar
• 2 tbsp chili powder
• 1 tbsp garlic powder
• 1 tbsp white pepper
• 1 tbsp celery salt
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tbsp pepper
• 2 tsp cayenne pepper
• 1 tsp ground mustard
• 2-3 lb. beef tri-tip roast or beer sirloin tip roast
• 2 cups soaked hickory wood chips or chunks
• 2 tbsp canola oil

Directions

1. Combine the first 11 ingredients; rub desired amount over roast. Wrap in plastic and refrigerate overnight. Store leftover dry rub in an airtight container for up to 6 months.

2. Remove roast from fridge 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips as directed.

3. Unwrap roast and brush with oil; place over drip pan. Grill, covered, over medium-low indirect heat for 1-1 1/2 hours or until desired doneness. Let stand 10-15 minutes before slicing.

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