A great tri tip rub will put your roast over the top! When it comes down to it, I prefer using a dry rub over a wet marinade. The reason is simple: a marinade can overpower the internal flavor of the tri tip while the rub just enhances the flavor of the outside of the roast.
Tri tip does not need a lot of help in the flavor department – it is a great tasting cut on its own (Reason #214 of why tri tip is 100% awesome). Here are two awesome rubs that remain on my shelf (let us know what you use and recommend in the comments below):
McCormick’s Montreal Steak Seasoning: coarsely ground black and red peppers with salt and garlic – my personal favorite. High sodium content, so use sparingly if your ticker can’t handle too much of that!
Pappy’s Choice Seasoning: finely ground salt, paprika, peppers and other herbs. This very tasty rub has a great kick…and no MSG.
Using a Rub: the best advice about rubs is to get it on the tri tip about 20-30 minutes before it hits the grill or smoker. Coat it liberally on both sides. These two rubs are awesome! Check these out or find one – better yet, CREATE one – that works for you.