Recipe by Beth Oliver
Wine pairing: 2016 Cabernet Sauvignon, 2017 Revelación
Santa Maria Style Rub:
1 T each kosher salt, black pepper, garlic powder, parsley flakes, sugar combined
Rub the tri-tip with olive oil (so that the spice rub adheres).
Generously sprinkle the rub on the tri-tip and rub it in all over.
Let the tri-tip sit while you heat up the BBQ - roasts should be close to room temp before cooking.
Heat BBQ to High
Grill 5 minutes per side on High to sear (keep lid closed)
Turn BBQ heat to Medium Low (keep lid closed)
Roast until thickest part reaches:
130 degrees for medium rare,
140 degrees for medium,
160 degrees for well done.
Use an instant read thermometer to determine internal temperature. Keep in mind that red meat should come off the heat when 5 to 10 degrees shy of the desired final temperature, as the temperature will continue to rise for several minutes.
Slice as desired, serve with French bread and a big salad.