Recipe

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• 1 tbsp salt
• 1 1/2 tsp garlic salt
• 1/2 tsp celery salt
• 1/4 tsp ground black pepper
• 1/4 tsp onion powder
• 1/4 tsp paprika
• 1/4 tsp dried dill
• 1/4 tsp dried sage
• 1/4 tsp crushed dried rosemary
• 1 (2 1/2 lb) beef tri-tip roast

• 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.
• 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.
• 3 Preheat an outdoor grill for high heat and lightly oil grate.
• 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).
• 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.