Smoked Tri-tip with Chile Dry Rub
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Tri-tip is tough and dry when overcooked and the meat usually lacks flavor. The chile dry rub and smoking add a succulent flavor and slow roasting the tri-tip on the cool part of the grill to 120 F then flash charring the outside directly over the hot coals allow the meat to conserve its juices and develop a tender meat. You may accompany this meal with black beans, grilled roasted corn and grilled serrano peppers or green peppers.