Ingredients
4 tablespoons paprika3 tablespoons brown sugar2 tablespoons chili powder1 tablespoon garlic powder1 tablespoon white pepper1 tablespoon celery salt1 tablespoon ground cumin1 tablespoon dried oregano1 tablespoon pepper2 teaspoons cayenne pepper1 teaspoon ground mustard1 beef tri-tip roast or beef sirloin tip roast (2 to 3 pounds)2 cups soaked hickory wood chips or chunks2 tablespoons canola oil
Preparation
Combine the first 11 ingredients; rub desired amount over roast. Wrap and refrigerate overnight. Store leftover dry rub in an airtight container for up to 6 months.
Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer’s directions.
Unwrap roast and brush with oil; place over drip pan. Grill, covered, over medium-low indirect heat for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing.
