Coffee and Spice Smoked Tri-Tip

This is a version of a recipe that was emailed to me by Williams-Sonoma. The recipe called for their coffee and spice rub. Fortunately, I was able to develop an alternative to the purchased rub. Serve this with flour tortillas, Spanish rice and Chipotle Guacamole.

• Ready In: 2 hrs 15 mins
• Serves: 6

Ingredients

• 1 (2 lb)  beef tri-tip steak
•  coarse salt, to taste

• Ancho-Coffee and Rub

• 1  tablespoon  french roast coffee beans
• 1  teaspoon dried ancho chile powder
• 1⁄2 teaspoon crushed red pepper flakes
• 2  teaspoons  coriander seeds
• 2  teaspoons cumin seeds

• Glaze

• 1⁄4 cup maple syrup
• 1⁄4 cup  hot sauce

Directions

1. To prepare the rub: Place the ingredients in a heated heavy skillet.
2. Shake together and allow to toast for 1 minute or until mixture begins to release a strong aroma.
3. Pour into a spice or coffee grinder and grind to a coarse powder.
4. Rub the tri-tip on all sides with the spice rub; sprinkle with salt to taste.
5. Place meat in a sealable plastic bag, seal and place in the refrigerator for 8 hours or overnight.
6. Remove the meat from the plastic bag and place on rack of smoker that has been preheated to 225deg.
7. Combine the maple syrup and hot sauce; begin basting every 1/2 hour after the first hour.
8. Smoke the tri-tip until an instant read thermometer inserted into the center registers 130deg. for medium-rare (approximately 2 to 3 hours).
9. Transfer the meat to a carving board, cover loosely with aluminum foil and let rest for 20 minutes.
10. Slice the meat thinly across the grain and arrange on a warmed serving platter, sprinkle with salt.
11. Serve with chipotle guacamole and Spanish rice.