1 part Salt
1 part Onion Powder
1 part Garlic Powder
1/2 part Pepper, coarse ground
1/4 part Ground Ancho Chile
1/4 part Ground Chipotle Chile
1/4 part Smoked Paprika
1/4 part Ground Cayenne Pepper
Rub evenly on tri tip roast, let sit for 24 hours in fridge before grilling.
Bring charcoal grill down to at least 350F. Sear fat side for 10 minutes above coals. Flip and sear second side for 10 minutes. Flip and place away from coals until internal temp 138F for a good medium-rare.
Takes about 45 minutes-1 hr to grill.