Tri-tip dry rub

This is a classic example of Santa Maria style BBQ dry run for tri-tip. Mix it up, rub it onto your tri-tip roast, let it do it's thing in the fridge for several hours or over night, then cook it! When dealing with two packs of tri-tips I've found it useful to apply the dry rub before freezing one of the roasts, then when I'm ready to cook it let it thaw in the fridge the day before.

This makes about 1 Cup of dry rub, which is usually enough for 2 whole roasts for me, with a little bit left over.

Ingredients

• ¼ C Brown Sugar
• 2 Tbs garlic powder
• 2 Tbs onion powder
• 2 tsp paprika
• 6 tsp chili powder
• 1 tsp cayenne powder
• 2 Tbs kosher salt
• 2 tsp ground black pepper

Notes

This fits perfectly into an 8 oz canning jar with a shaker lid!