Randy'S Rub And Baste For Tri-Tip

• The Rub
• 1 tablespoon fresh ground tellicherry black pepper
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground dried rosemary
• 1/4 teaspoon ground chipotle chile pepper
• The Baste
• 1/2 teaspoon Dijon mustard
• 1/3 cup red wine vinegar
• 1/3 cup neutral vegetable oil
• 4 crushed garlic cloves

1. Combine all rub ingredients, rub onto surface of meat. Let coated meat rest in fridge 1 to 4 hours before grilling. Baste frequently with the vinegar mixture while grilling. Cook to 135 internal temperature over indirect heat, then finish on direct heat to caramelize surface and complete cooking. Do not overcook! Internal temperature should not go above 140. Let rest, wrapped in foil, 30 minutes before slicing.

rub, fresh ground tellicherry black pepper, paprika, garlic, onion powder, ground dried rosemary, ground chipotle chile pepper, dijon mustard, red wine vinegar, vegetable oil, garlic

Taken from www.food.com/recipe/randys-rub-and-baste-for-tri-tip-477684 (may not work)