Grilled Tri-Tip with Oregon Herb Rub Recipe

Ingredients
<br>- 1 tablespoon salt
<br>- 1 1/2 teaspoons garlic salt
<br>- 1/2 teaspoon celery salt
<br>- 1/4 teaspoon ground black pepper
<br>- 1/4 teaspoon onion powder
<br>- 1/4 teaspoon paprika
<br>- 1/4 teaspoon dried dill
<br>- 1/4 teaspoon dried sage
<br>- 1/4 teaspoon crushed dried rosemary
<br>- 1 (2 1/2 pound) beef tri-tip roast
<br><p></p>Directions
<br>step 1: Mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl. Store in an airtight container at room temperature until ready to use.
<br>step 2: Use a damp towel to lightly moisten the roast with water, then pat with the prepared rub. Refrigerate for a minimum of 2 hours, up to overnight, for the flavors to fully come together.
<br>step 3: Preheat an outdoor grill for high heat and lightly oil grate.
<br>step 4: Place the roast onto the preheated grill and quickly cook until brown on all sides to sear the meat, then remove. Reset the grill for medium-low indirect heat (if using charcoal, move coals to the outside edges of the grill pit).
<br>step 5: Return the roast to the grill, and cook, turning occasionally, until the desired degree of doneness has been reached, about 1 1/2 hours for medium-well. Remove from the grill and cover with aluminum foil. Allow to rest for 10 minutes before carving across the grain in thin slices to serve.
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Ingredients
- 1 tablespoon salt
- 1 1/2 teaspoons garlic salt
- 1/2 teaspoon celery salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon dried dill
- 1/4 teaspoon dried sage
- 1/4 teaspoon crushed dried rosemary
- 1 (2 1/2 pound) beef tri-tip roast

Directions
step 1: Mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl. Store in an airtight container at room temperature until ready to use.
step 2: Use a damp towel to lightly moisten the roast with water, then pat with the prepared rub. Refrigerate for a minimum of 2 hours, up to overnight, for the flavors to fully come together.
step 3: Preheat an outdoor grill for high heat and lightly oil grate.
step 4: Place the roast onto the preheated grill and quickly cook until brown on all sides to sear the meat, then remove. Reset the grill for medium-low indirect heat (if using charcoal, move coals to the outside edges of the grill pit).
step 5: Return the roast to the grill, and cook, turning occasionally, until the desired degree of doneness has been reached, about 1 1/2 hours for medium-well. Remove from the grill and cover with aluminum foil. Allow to rest for 10 minutes before carving across the grain in thin slices to serve.

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