4 tablespoons paprika
3 tablespoons brown sugar
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon ground white pepper
1 tablespoons celery salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon ground black pepper
2 teaspoons cayenne pepper
1 teaspoon ground mustard
1 beef sirloin tip roast or tri-tip roast (2 to 3 pounds)
2 cups (handful) soaked hickory wood chips or chunks
2 tablespoons canola oil
Combine all spices; rub desired amount over roast. Wrap in plastic and refrigerate overnight. Store leftover dry rub in an airtight container for up to 6 months.
Remove roast from refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood soaked wood chips according manufacturer’s directions (ask your butcher).
Unwrap the roast and brush with oil; place over drip pan. Grill, covered, over medium-low indirect heat for 1 to 1 ½ hours or until meat reaches the desired doneness.
Let stand 10-15 minutes before slicing.
Prep time 20 minutes plus overnight marinating
Grill 1 to 1 ½ hours plus standing time