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Unread 12-05-2012, 01:38 PM   #10
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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Tri-tip Rub, simple version
equal parts kosher salt and medium grind black pepper
1/4 parts chile powder, granulated garlic, granulated onion,
1/8 part dried parsley

Mix and apply to meat, let sit for 30 minutes to an hour, put over 225F to 250F, indirect or direct, whatever your choice. Cook to 125F internal. If you went indirect, then you can sear if you want, I question if this adds anything to the overall cook.
Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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