Traditional Santa Maria–style barbecue calls for salt,
black pepper, and perhaps a bit of garlic rubbed onto the
meat before cooking. Personally, I like a somewhat heartier
spice rub with paprika, a bit of cumin, cayenne, and some
brown sugar. The flavor really helps boost the meat when
sliced and served.
Just as when cooking a big fat steak, the key to even
cooking, juicy meat, and a nice crust is to start the sucker
over the cooler side of the grill with the lid on (you can add
some soaked wood chunks to the coals—tri-tip takes well to
smoke) and cook it to within 5 to 10 degrees of its target
pull temperature (which is 5 degrees lower than its target
final temperature). For medium-rare, that’s about 115° to
120°F. After that, slide it on over to the hot side and cook it
until nicely charred all around.
nandana
(Nandana)
#1