Steps

• Step 1

  In a small bowl, mix together the salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne.

  Ingredients

  • 2 Teaspoon kosher salt

  • 2 Teaspoon freshly ground black pepper

  • 2 Teaspoon garlic powder

  • 2 Teaspoon paprika

  • 1 Teaspoon onion powder

  • 1 Teaspoon dried rosemary

  • 1 Teaspoon cayenne pepper

• Step 2

  Place tri-tip in a baking dish and coat on all sides with the rub. Cover the dish with plastic wrap and refrigerate for 4 hours.

  Ingredients

  • 1  (2-1/2 lb) beef tri-tip roast

• Step 3

  Make the mop sauce: In a resealable jar, combine the red wine vinegar, vegetable oil, garlic, and Dijon mustard. Close the jar tightly and shake to emulsify.

  Ingredients

  • 1/3 Cup Red wine vinegar

  • 1/3 Cup vegetable oil

  • 4 Clove garlic, crushed

  • 1/2 Teaspoon dijon mustard

• Step 4

  When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

  00:15

  450 ˚F / 232 ˚C

• Step 5

  Remove the tri-tip from the fridge and place directly on the grill grates. Insert the probe into the thickest part of the meat. Brush with the garlic-vinegar mop sauce, then close the lid and cook for 15 minutes. Flip the tri-tip and brush with the mop sauce on the other side. Close the lid and continue cooking, flipping and basting every 15 minutes until the internal temperature reaches 130°F, 30-40 minutes total.

  00:40

  450 ˚F / 232 ˚C

  130 ˚F / 54 ˚C

• Step 6

  Remove the meat from the grill and let rest for 5-10 minutes before slicing. Enjoy!