Tri-Tip Dry Rub for Smoking or Grilling
This tri-tip dry rub is the best rub for smoking or grilling! With brown sugar, garlic, onion, paprika, chili powder, and a hint of spice, it's sweet, smoky, and savory. Make a big batch and use it for BBQ-ing all summer long!
Ingredients
- 1/4 cup brown sugar, packed (dark or light)
- 2 Tablespoons garlic powder
- 2 Tablespoons onion powder
- 4 teaspoons paprika
- 4 teaspoons chili powder
- 1 teaspoon cayenne (or to taste)
- 2 Tablespoons Kosher salt
- 2 teaspoons freshly-ground black pepper
Equipment
- Sealed jar or airtight container
Instructions
Make the rub
- Place the brown sugar, garlic powder, onion powder, paprika, chili powder, cayenne, salt, and pepper into a jar or airtight container. Mix everything together until the spices are well combined.
- Seal the jar or airtight container. Store in a dark, cool place (like a pantry or cupboard) for up to 6 months.
Use the rub
- To use the rub, pat the tri-tip dry with a paper towel. Sprinkle a very generous amount of rub (at least 3-4 Tablespoons) on one side of the tri-tip. It may seem like a lot, but that's a good thing!
- Using clean hands, pat the rub onto the tri-tip. Flip the steak and repeat on the other side.
- Place the tri-tip into a zipper bag or airtight container. Seal and marinate in the refrigerator for at least 2 hours, or up to 24 hours.
- When you're ready to cook the tri-tip, let it come to room temperature for about 30 minutes. Grill, smoke, or roast according to recipe directions. (See my recipe for smoked tri-tip on a smoker or gas grill!)
Notes
This rub will make about 3/4 cup. Double or triple the recipe to use it for up to 6 months.
This recipe will make enough rub for about 4-4 1/2 pounds of tri-tip. Double or halve depending on how much tri-tip you're making.
Use 3-4 Tablespoons of rub per side depending on the size of your tri-tip. You want a thick layer of the rub on the steak to get that nice crust.
If you're not a fan of spice, reduce or leave out the cayenne. Or, if you're a big fan of spice, add a bit more!
Let the tri-tip marinate in the rub for at least 2 hours or up to 24 hours. This will add tons of flavor and help seal in all of the juices in the tri-tip.
Use fresh spices for the best flavor. Jarred spices lose their flavor over time, so I recommend using new spices if possible.
Serving: 0.75cups, Calories: 315kcal, Carbohydrates: 73g, Protein: 7.5g, Fat: 3.6g, Saturated Fat: 0.6g, Sodium: 3012mg, Potassium: 849mg, Fiber: 10.8g, Sugar: 46g, Calcium: 158mg, Iron: 6mg
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