Pull the meat out of the fridge about 30 minutes prior to grilling so it can reach room temperature. Liberally cover the meat with your favorite rub. I like to use a mix of Lawry’s seasoning salt and cayenne pepper (if you like a little kick).
Cook the tri-tip 5 minutes per side on a hot grill (400-500 F). Turn the grill down to low and cook 20-25 minutes longer flipping 2-3 times (30-35 minutes total). You can also baste with your favorite BBQ sauce 5 minutes before removing. I personally like Cattleman’s smoky flavor. Remove the meat, cover with foil, and let rest 5-10 minutes before slicing thin and serving.