Directions

Trim meat of excess silver skin or unwanted fat and set aside. Thoroughly combine spices for dry rub and spread evenly over meat. Place seasoned meat in a large resealable bag or in a covered container. Refrigerate for at least 8 hours (up to two days). Remove meat from refrigerator 1/2 hour prior to cooking. Meanwhile, prepare the sauce. In a large sauce pot, add butter and onion. Saute onion until translucent. Add garlic and saute for 2 minutes. Add ketchup and simmer for 8 minutes. Add remaining ingredients and reduce by half. Remove from heat and carefully puree in blender. Add water, if necessary, to adjust to desired consistency. Season with salt and pepper to taste. Pass mixture through a strainer and cool. Place tri-tip on preheated grill. Once meat has reached desired doneness, remove from heat and baste with barbeque sauce. Allow tri-tip to rest for 20 minutes. Slice meat against the grain. Add more sauce if desired and season to taste. Serve with ciabatta rolls. Serves 8.

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