Santa Maria Roast Beef

• 4 tablespoons paprika
• 3 tablespoons brown sugar
• 2 tablespoons chili powder
• 1 tablespoon garlic powder
• 1 tablespoon white pepper
• 1 tablespoon celery salt
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon pepper
• 2 teaspoons cayenne pepper
• 1 teaspoon ground mustard
• 1 beef tri-tip roast or beef sirloin tip roast (2 to 3 pounds)
• 2 cups soaked hickory wood chips or chunks
• 2 tablespoons canola oil

1. Combine the first 11 ingredients; rub desired amount over roast. Wrap and refrigerate overnight. Store leftover dry rub in an airtight container for up to 6 months.
2. Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer's directions.
3. Unwrap roast and brush with oil; place over drip pan. Grill, covered, over medium-low indirect heat for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand for 10-15 minutes before slicing.

paprika, brown sugar, chili powder, garlic, white pepper, celery salt, ground cumin, oregano, pepper, cayenne pepper, ground mustard, beef tri, canola oil

Taken from www.tasteofhome.com/recipes/santa-maria-roast-beef/ (may not work)