CAJUN TRI TIP

By Beefman-2

SOUTHERN CAJUN TRI TIP

Ingredients

• 10 – 12 LB TRI TIP
• CAJUN RUB
• 1/2 CUP DARK BROWN SUGAR
• 1/4 CUP CAJUN SPICE
• 1/2 CUP CANE SUGAR
• 1/2 CUP SEASONED SALT
• 1/2 CUP PAPRIKA
• 2 TBSP GARLIC SALT
• 2 TBSP CHILI POWDER
• 2 TBSP BLACK PEPPER
• 2 TBSP GROUND MUSTARD
• 1 TBSP ONION SALT
• 1 TBSP CELERY SALT
• 1 TBSP CAYENNE
• 1 TSP GARLIC POWDER
• 1 TSP GROUND MARJORAM
• 1 TSP GROUND THYME
• 1 TSP GROUND CUMIN
• 1 TSP GROUND ALLSPICE

Preparation

Step 1

MIX RUB TOGETHER AND PLACE IN AIR TIGHT CONTAINER

TRIM TRI TIP OF EXCESSIVE FAT.

COAT TRIP TIP WITH MEDIUM COAT OF RUB ENOUGH TO COVER THE MEAT,

PLACE IN TUPPERWARE TYPE CONTAINER AND COVER TIGHTLY

PLACE IN FRIDGE OVER NIGHT.

REMOVE FROM FRIDGE AND PLACE ON COUNTER, PER HEAT OVEN TO 350 F,

PLACE TRI TIP IN BAKING DISH AND INTO OVEN,

BAKE TILL AN I.T. OF 165 - 180 F

MAY BASTE WITH FAVOURITE BBQ SAUCE.

REMOVE FROM OVEN , PLACE ON STOVE TOP, LET STAND 10 MINUTES BEFORE SLICING, THEN SERVE.