This recipe calls for a combination of a dry rub on the meat, marinating, and then basting the meat as it grills.

For the dry rub:

1. A general tip is that it is best to start this meat 24 hours in advance if you have the time.  It will give the meat the more flavor, the longer you can marinate it.  If not, start as early as you can.
2. First, start by combining all of the dry rub ingredients into a bowl and stir.  Then, pat the dry rub ingredients all over the Tri -tip, ensuring to generously cover the entire surface as well as the edges of the meat.  As mentioned, you will likely still have some of the rub left over to save by freezing.
3. If starting 24 hours in advance, cover the Tri-tip and refrigerate over-night with the rub.  This allows the spices to soak into the outer layers of the meat for a bit of time before adding the marinade.

For Marinating:

1. The next morning (or as soon as you can that day), you will add the marinade.   To prepare the marinade, combine the marinade ingredients in a mason jar.
2. Then, pour half of the marinade over the meat and marinate in the refrigerator until grilling time.
3. Approximately one hour before grilling, remove the meat from the fridge to bring it to room temperature.

Time to grill:

1. Set the grill to medium-low depending how hot your grill cooks.
2. When the grill is about 300 degrees, place the Tri-tip on the grill.  Monitor to be sure it’s not burning. As you flip the meat, baste it with the leftover marinade.   I like to flip 3 times total, to where each side gets 2x each, so baste it each time just before flipping.  Close the lid after flipping each time.
3. Grill to desired doneness.