Post by Pharmerphil on Dec 29, 2007 8:03:43 GMT -5
***RUB***
2 tablespoons garlic powder
3 tablespoons salt
3 tablespoons black pepper
***MEAT***
2 3-pound tri-tips
Mix rub ingredients together into a paste.
Trim off almost all the fat from the tri-tips.
Rub the tri-tips with a generous amount of the rub. Let the meat stand for a minimum of one hour. (best if overnight)
Best to place the rubbed tri-tips into a Ziploc bag and let them sit in the refrigerator over night.
Grill over hot charcoal fire until deepest part of meat registers 145F.
Remove from grill and let the meat sit for 10 minutes before slicing.
2 tablespoons garlic powder
3 tablespoons salt
3 tablespoons black pepper
***MEAT***
2 3-pound tri-tips
Mix rub ingredients together into a paste.
Trim off almost all the fat from the tri-tips.
Rub the tri-tips with a generous amount of the rub. Let the meat stand for a minimum of one hour. (best if overnight)
Best to place the rubbed tri-tips into a Ziploc bag and let them sit in the refrigerator over night.
Grill over hot charcoal fire until deepest part of meat registers 145F.
Remove from grill and let the meat sit for 10 minutes before slicing.