Randy's Rub and Baste for Tri-Tip Recipe

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Ingredients:

Serving

1 tbsp fresh ground tellicherry black pepper
1 1/2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground dried rosemary
1/4 tsp ground chipotle chile pepper
1/2 tsp dijon mustard
1/3 cup red wine vinegar
1/3 cup neutral vegetable oil
4 crushed garlic cloves

Directions:

Combine all rub ingredients, rub onto surface of meat. Let coated meat rest in fridge 1 to 4 hours before grilling. Baste frequently with the vinegar mixture while grilling. Cook to 135 internal temperature over indirect heat, then finish on direct heat to caramelize surface and complete cooking. Do not overcook! Internal temperature should not go above 140. Let rest, wrapped in foil, 30 minutes before slicing.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	40.33 Kcal (169 kJ)
Calories from fat	26.96 Kcal
		% Daily Value*
Total Fat	3g	5%
Cholesterol	0.02mg	0%
Sodium	5.93mg	0%
Potassium	23.31mg	0%
Total Carbs	1.49g	0%
Sugars	0.07g	0%
Dietary Fiber	0.28g	1%
Protein	1.92g	4%
Vitamin C	0.6mg	1%
Iron	0.2mg	1%
Calcium	6.3mg	1%

Amount Per 100 g
Calories	337.32 Kcal (1412 kJ)
Calories from fat	225.49 Kcal
		% Daily Value*
Total Fat	25.05g	5%
Cholesterol	0.21mg	0%
Sodium	49.61mg	0%
Potassium	194.95mg	0%
Total Carbs	12.48g	0%
Sugars	0.6g	0%
Dietary Fiber	2.32g	1%
Protein	16.04g	4%
Vitamin C	4.9mg	1%
Vitamin A	0.1mg	0%
Iron	1.5mg	1%
Calcium	53mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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