Carolina Spice Rubbed Tri Tip Beef Roast

Simple spices combine to make a unique rub for roasts and steaks. Paired up with a matching barbecue ‘mop’ (Southern U.S. bbq lingo for barbecue sauce), this combo makes an authentic slow-roasting Southern BBQ experience for cooking roasts in the oven or by indirect heat on the barbecue or smoker.

RatingDifficultyIntermediate

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Yields4 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

 1 tsp EACH paprika and granulated sugar
 1/2 tsp EACH golden brown sugar, chili powder, ground cumin and dry mustard
 ¼ tsp EACH ground dried thyme, garlic powder, coarse salt and freshly ground pepper
 1 Beef Bottom Sirloin Tri-tip Oven Roast, about 1 lb (500g)
 Kansas City Mop (optional, recipe follows)

1

1. Combine paprika, granulated and brown sugars, chili powder, cumin, thyme, garlic powder, salt and pepper. Rub 1 tablespoon all over roast. (Note: Makes approx. ¼ cup; reserve remaining spice mixture in a sealed container to use throughout the barbecue season.)

2

2. Place on rack in shallow roasting pan. Insert oven-safe meat thermometer sideways into center of roast.

3

3. Roast in 350°F oven, uncovered, until thermometer reads 140°F (63°C) for medium-are doneness, about 35 to 40 minutes, basting with Kansas City Mop in last 15 minutes if desired. (OR barbecue roast by indirect heat in barbecue preheated to 400°F)

4

4. Cover loosely with foil and let stand for about 15 minutes before carving across the grain into thin slices. Serve with Kansas City Mop for dipping if desired.

6

Kansas City Mop: In saucepan, whisk together 1 cup EACH ketchup and tomato sauce, ¾ cup EACH brown sugar and cider vinegar, ¼ cup corn syrup, 1 tbsp butter, 1 tsp EACH garlic powder, onion powder and smoked paprika, ½ tsp EACH chili powder, pepper, celery seeds and ¼ tsp ground cinnamon. Bring to boil; reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Makes 3 cups. (Make-ahead: Cool mixture. Cover and refrigerate for up to 2 weeks.)

Ingredients

 1 tsp EACH paprika and granulated sugar
 1/2 tsp EACH golden brown sugar, chili powder, ground cumin and dry mustard
 ¼ tsp EACH ground dried thyme, garlic powder, coarse salt and freshly ground pepper
 1 Beef Bottom Sirloin Tri-tip Oven Roast, about 1 lb (500g)
 Kansas City Mop (optional, recipe follows)

Directions

1

1. Combine paprika, granulated and brown sugars, chili powder, cumin, thyme, garlic powder, salt and pepper. Rub 1 tablespoon all over roast. (Note: Makes approx. ¼ cup; reserve remaining spice mixture in a sealed container to use throughout the barbecue season.)

2

2. Place on rack in shallow roasting pan. Insert oven-safe meat thermometer sideways into center of roast.

3

3. Roast in 350°F oven, uncovered, until thermometer reads 140°F (63°C) for medium-are doneness, about 35 to 40 minutes, basting with Kansas City Mop in last 15 minutes if desired. (OR barbecue roast by indirect heat in barbecue preheated to 400°F)

4

4. Cover loosely with foil and let stand for about 15 minutes before carving across the grain into thin slices. Serve with Kansas City Mop for dipping if desired.

6

Kansas City Mop: In saucepan, whisk together 1 cup EACH ketchup and tomato sauce, ¾ cup EACH brown sugar and cider vinegar, ¼ cup corn syrup, 1 tbsp butter, 1 tsp EACH garlic powder, onion powder and smoked paprika, ½ tsp EACH chili powder, pepper, celery seeds and ¼ tsp ground cinnamon. Bring to boil; reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Makes 3 cups. (Make-ahead: Cool mixture. Cover and refrigerate for up to 2 weeks.)

Carolina Spice Rubbed Tri Tip Beef Roast
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