In case you want the full recipe:
Chezmatt's Sonoma County Tri-tip
Marinate tri-tip for up to four hours in red wine and 4-6 cloves of crushed garlic. While it's marinating, mix your rub:
1 tbsp kosher salt 1 tbsp paprika 1 tbsp garlic powder 2 tsp black pepper 1 tsp cayenne pepper
Remove the tri-tip from the marinade, and thoroughly coat tri-trip with the rub at least half an hour prior to cooking. Leave the tri-tip at room temperature to take the chill off and let the rub set.
While that's setting, heat one side of grill with the lid closed until thermometer temp reads around 300.
Place tri-tip on cool side of grill and cook until internal temp is 125. Can take anywhere from 45-90 minutes, depending on size, temp, etc.
Remove from grill, bring hottest part of grill up to highest possible heat. Let tri-tip rest under foil while grill heats up.
Once the grill is hot, sear the tri-tip until the rub darkens (usually about 2 min per side, but let the color be your guide).
Remove from heat, and tent with foil. Allow to rest AT LEAST 15 minutes before carving. If you need to let it rest longer, tightly double-wrap in foil. It should hold temp for a while.
Carve thinly, across the grain (should be long slices running the length of the roast).
