BBQ Desert Dusted Tri-Tip

• 2.5-3.5 pound piece of Tri-tip
• Desert Dust - Any flavor (we used original)

1. Preparation: Pat the tri-tip dry with paper towels to remove excess moisture.
2. Seasoning: Apply a generous amount of your favorite Desert Dust to all sides of the tri-tip. Make sure to massage the rub into the meat to ensure even coverage. Allow to marinate for 30 minutes to 1 hour
3. Preheat the Grill: Preheat your BBQ grill to medium-high heat (around 375-400°F or 190-204°C). If using a charcoal grill, arrange the coals to create a two-zone fire.
4. Grilling: Place the seasoned tri-tip directly onto the grill grate over the heat source. Grill the tri-tip for about 5-7 minutes per side to sear the outside and lock in juices. Once both sides are seared, move the tri-tip to the cooler part of the grill (indirect heat) or reduce the heat to medium-low.
5. Cooking to Desired temperature: Continue cooking the tri-tip with the lid closed, flipping occasionally, until it reaches your desired level of doneness. Use a meat thermometer to check for doneness: 130-135°F (54-57°C) for medium-rare; 140-145°F (60-63°C) for medium; 150-155°F (66-68°C) for medium-well; 160°F (71°C) and above for well-done. Recommended doneness: medium-rare, 130–135°F / 54–57°C. See the separate food-safety note below.
6. Resting: Once the tri-tip reaches the desired temperature, remove it from the grill and transfer it to a cutting board. Tent the tri-tip loosely with aluminum foil and let it rest for about 10-15 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy end result.
7. Slicing: After resting, slice the tri-tip against the grain into thin slices using a sharp knife. This helps ensure tenderness by shortening the muscle fibers. Serve the sliced tri-tip immediately as the main dish or as part of a sandwich, salad, or other dishes.
8. Enjoy! Serve your Desert Dusted tri-tip with your favorite sides and enjoy the delicious flavors you've created!

Food safety: USDA recommends cooking beef roasts to at least 145°F / 63°C before removing them from the heat, followed by at least 3 minutes of rest. The medium-rare range and the lower end of the medium range above are below this recommended minimum; they are doneness preferences, not food-safety endpoints.