Rub the tri tip roast with olive oil and sprinkle with rub, making sure to get in all the nooks and crannies.
Cover with plastic wrap and allow to sit for an hour for the meat to absorb the flavor.
Heat the grill to high heat. Insert the probe in the thickest part of the meat.
Grill on side one for 3 minutes (fat side down first), flip grill on side two. Low the gas and reduce the grill heat to medium-low. This is give it a great crust. The temperature of your grill should be 275-325.
Grill for approximately 20 minutes or until the internal temperature of registers to your preferred doneness. Flipping occasionally. Right before removing from the grill baste both sides with bbq sauce.
Remove from grill, rest on platter tented with foil to keep the meat warm. Slice thinly against the grain of the meat. Serve with additional bbq sauce to pass. Enjoy!
Notes
135°F for rare140°F for medium-rare145°F for mediumAfter removing the roast from the grill, let it rest for 10 minutes. This will allow the juices to redistribute through the meat.Thinly slice the steak against the grain. This makes the slices more tender.