TANGY TRI TIP

By Beefman-2

TANGY TRI TIP

Ingredients

• 12 LB TRI TIP
• TNT RUB
• 4 TBSP GROUND MUSTARD
• 3 TBSP PAPRIKA
• 3 TBSP BEEFMAN CHILI POWDER
• 3 TBSP MSG
• 2 TBSP SALT
• 2 TBSP GARLIC POWDER
• 2 TBSP BLACK PEPPER
• 2 TBSP WYLERS CHICKEN GRANULES
• 2 TBSP CELERY SALT
• 1 TBSP ONION POWDER
• 1 TBSP CAYENNE POWDER
• 1 TBSP CHIPOTLE CHILI POWDER
• 1 TBSP GROUND OREGANO

Preparation

Step 1

MIX RUB TOGETHER IN A BOWL, PLACE INTO AIR TIGHT CONTAINER.

TRIM TRI TIP OF EXCESSIVE FAT, SEASON WIT A MEDIUM TO HEAVY COAT, PLACE INTO TUPPERWARE TYPE CONTAINER COVER AND PLACE INTO FRIDGE OVER NIGHT.

REMOVE FROM FRIDGE AND PLACE INTO A BAKING DISH, PREHEAT OVEN TO 350F.

PLACE TRI TIP INTO OVEN AND COOK TILL AN I.T, OF 150 - 180 F.

REMOVE FROM OVEN AND LET REST ON STOVE 1O MINUTES BEFORE SLICING.

MAY APPLY BBQ SAUCE DURING THE LAST 10 - 15 I.T. MEAT TEMP AND LET CARAMELIZE