Tri-Tip Roast With Tomato Red Barbecue Sauce

Tri-tip roast is not commonly available where I live. But my butcher can get it for me, if I ask real nice. Great done on the grill.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• Sauce

• 1⁄2 cup ketchup
• 2  tablespoons white wine vinegar
• 1  tablespoon Worcestershire sauce
• 2  teaspoons molasses
• 1  teaspoon soy sauce
• 1⁄2 teaspoon chili powder
• 1⁄2 teaspoon  granulated garlic
• 1⁄4 teaspoon  celery salt
• 1⁄4 teaspoon liquid smoke

• Rub

• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon  celery salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 teaspoon  granulated garlic

• Meat

• 1 (2 lb)  tri-tip roast, about 1 1/2 inches thick
• 2  tablespoons extra virgin olive oil

Directions

1. Make the sauce: in a medium saucepan combine the sauce ingredients with 2 tablespoons water; bring to a simmer over medium heat; cook for about 1 minute, stirring occasionally; set aside half of the sauce for dipping.
2. Make the rub: in a small bowl, mix the rub ingredients very well, use your fingertips (works better).
3. Let the roast stand at room temperature 20-30 minutes before grilling.
4. Lightly coat the meat with the oil and season with the rub, pressing spices into the meat.
5. Grill over Direct Medium heat until well marked on both sides, about 10 minutes, turning once.
6. Move the roast over Indirect Medium heat and cook to desired doneness, 20-30 minutes more for medium-rare, brushing the meat with the remaining half of the sauce on both sides and turning it over every 5 minutes or so.
7. Remove from the grill and let rest 5-10 minutes.
8. Cut meat across the grain into very thin slices.
9. Serve warm with the dipping sauce.