Add the rub ingredients to a spice grinder or mortar and pestle and grind into a fine powder. Apply the rub to your meat a couple of hours up to a full day before barbecuing to allow the spices to infuse the meat with flavor. The sugar plays an important part in making the meat tender, so don't leave it out of the rub.

Light your one half of tour BBQ about an hour and a half before you want to eat. Get that one side as hot as you can, you will be using it to sear the outside of the tri-tip and seal in all the juices. Sear all sides of the meat, depending on the heat of your grill, this should 2 to 3 minutes per side.

When all sides have been seared move your tri-tip to an indirect heat and turn it every five minutes to ensure it cooks evenly. When the tri-tip reaches an internal temperature of 120 to 125 degrees Fahrenheit take it off the grill and cover it with foil. Let the meat rest in a warm spot for 20 minutes before slicing, for a lovely pink and juicy piece of beef.

Leftovers make incredible sandwiches or a fantastic addition to a breakfast burrito.