When it comes to enhancing the rich, robust flavour of tri-tip, a well-crafted dry rub can make all the difference. This versatile cut of beef, known for its tenderness and marbling, shines when paired with a blend of spices that complements its natural juiciness. A classic dry rub for smoking or grilling typically features a harmonious mix of smoked paprika, garlic powder, onion powder, brown sugar, and a hint of cayenne for a subtle kick.

Before you begin, it’s essential to coat the tri-tip generously with the rub, ensuring an even distribution over the meat’s surface. Allow the rub to penetrate for at least an hour — or even overnight in the fridge — so the flavours deepen and meld beautifully. Whether you’re using a smoker or firing up the grill, the dry rub will caramelise as it cooks, creating a tantalising crust that locks in moisture. The end result is a succulent tri-tip, bursting with flavour and perfect for any gathering. Serve it sliced against the grain, and watch it disappear from the platter in no time!