2 1/2 lb. Raley's Boneless USDA Choice Tri Tip Roast
1 Tbsp. Raley's Mediterranean Sea Salt
2 tsp. Raley's Purely Made Organic Brown Sugar
2 tsp. Raley's Organic Garlic Powder
2 tsp. Raley's California Onion Powder
1 Tbsp. Raley's Ground Black Pepper
2 tsp. Raley's Purely Made Organic Paprika
1 tsp. Raley's Purely Made Organic Chili Powder
1 tsp. Raley's Organic Ground Cayenne Pepper
1/2 tsp. ground mustard
1/2 tsp. Raley's Organic Ground Cumin
1/4 cup Raley's Extra Virgin Olive Oil
Ask your butcher to trim the large chunks of fat from your tri tip cut, or trim them off when you are ready to start prep work.
Rub salt onto tri tip.
Combine brown sugar, garlic powder, onion powder, black pepper, paprika, chili powder, cayenne pepper, mustard and cumin into a small bowl. Rub onto tri tip.
Pour olive oil into a large zip-top bag. Place spice rubbed tri tip into bag, squeeze out as much air as possible, zip top of bag and shake to coat tri tip with olive oil. Refrigerate at least 5 hours.
Preheat grill to about 400 degrees F.
Place tri tip over flames on grill. Close lid and watch for flare ups.
Cook to desired doneness. Use a meat thermometer to reach 130 degrees internal temperature for medium rare and 140 degrees internal temperature for medium.
Place cooked roast onto cutting board and cover with foil 10 minutes to rest.
Cut against the grain into 1/2" slices and serve immediately.