Tri-tip Dry Rub

 

Ingredients

• 1/4 cup brown sugar, packed (dark or light)
• 2 Tablespoons garlic powder
• 2 Tablespoons onion powder
• 4 teaspoons paprika
• 4 teaspoons chili powder
• 1 teaspoon cayenne (or to taste)
• 2 Tablespoons Kosher salt
• 2 teaspoons freshly-ground black pepper

Equipment

• Sealed jar or airtight container

Instructions 

Make the rub

• Place the brown sugar, garlic powder, onion powder, paprika, chili powder, cayenne, salt, and pepper into a jar or airtight container.
• Mix everything together until the spices are well combined.
• Seal the jar or airtight container. Store in a dark, cool place (like a pantry or cupboard) for up to 6 months.

Use the rub

• To use the rub, pat the tri-tip dry with a paper towel. Sprinkle a very generous amount of rub (at least 3-4 Tablespoons) on one side of the tri-tip. It may seem like a lot, but that's a good thing!
• Using clean hands, pat the rub onto the tri-tip. Flip the steak and repeat on the other side.
• Place the tri-tip into a zipper bag or airtight container. Seal and marinate in the refrigerator for at least 2 hours, or up to 24 hours.
• When you're ready to cook the tri-tip, let it come to room temperature for about 30 minutes. Grill, smoke, or roast according to recipe directions. (See my recipe for smoked tri-tip on a smoker or gas grill!)

Source: Sunday Table