Grilled Tri-Tip
All-Purpose California Beef Rub
by Kim Severson
Rub Ingredients
1 tbsp granulated garlic I have used fresh minced garlic
2 tbsp ground coffee or espresso
1 tbsp coconut sugar
¼ cayenne pepper
¼ tsp ground cloves
¼ tsp cinnamon
1 tbsp Kosher salt
1 teaspoon ground black pepper
The rub should stay on the meat for two hours but overnight is best.
Grill Tri Tip over low to medium heat until internal temperature reaches 135 - 140 remove and cover to rest for 10 minutes for medium rare.
Slice against the grain and serve.
