• 2 Teaspoon salt

• 2 Teaspoon black pepper

• 2 Teaspoon garlic powder

• 2 Teaspoon paprika

• 1 Teaspoon onion powder

• 1 Teaspoon rosemary

• 1 Teaspoon cayenne pepper

• 1 (2-1/2 lb) beef tri-tip roast

• 1/3 Cup red wine vinegar

• 1/3 Cup vegetable oil

• 4 Clove garlic, crushed

• 1/2 Teaspoon Dijon mustard

1

Mix salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne together in a bowl.

2

Place tri-tip in a baking dish and coat on all sides with the rub. Cover the dish with plastic wrap and refrigerate for up to 4 hours.

3

Combine red wine vinegar, vegetable oil, crushed garlic and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.

4

When ready to cook, set temperature to 500°F and preheat, lid closed for 15 minutes.

5

Remove the tri-tip from the fridge and place directly on grill grate. Brush with garlic-vinegar mop sauce.

6

Cook meat for 15 minutes, flip and baste. Repeat the flip and baste process every 15 minutes for 30-40 minutes total or until the internal temperature reaches 130℉.

7

Let rest 5-10 minutes before slicing. Enjoy!