Ingredients
- 2 teaspoons kosher salt
- 2.0 teaspoons black pepper
- 2.0 teaspoons packed light brown sugar
- 2.0 teaspoons garlic powder
- 2.0 teaspoons onion powder
- 1.5 teaspoons cayenne pepper
- 1.0 teaspoons sweet paprika
- 1.0 teaspoons smoked paprkia
- 1.0 teaspoons chili powder
- 0.5 teaspoons dry mustard
- 0.5 teaspoons ground cumin
- 1.0 count tri-tip roast (3–4 lb)
- cooking oil
- flaky sea salt (optional)
Equipment
Brava glass tray
Brava TempSensor
Mixing bowl
gallon-size resealable plastic bag
Nutrition Information
Allergens: None
Instructions
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1Season tri-tip
- For best results, season tri-tip at least 4 hours or up to 24 hours before cooking.
- In small bowl, stir together kosher salt, black pepper, brown sugar, garlic powder, onion powder, cayenne, paprika, chili powder, dry mustard and cumin.
- Evenly rub BBQ seasoning all over tri-tip roast and place in resealable plastic bag.
- Pour ¼ cup cooking oil into bag, seal bag and rub all over to evenly coat tri-tip with oil.
- Refrigerate until ready to cook.
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2Roast tri-tip
- Remove tri-tip from bag and place in Zones 1, 2 and 3 of Brava glass tray. Make sure thickest portion of tri-tip is on left side of tray.
- Slide glass tray into bottom shelf.
- Select “BBQ Rubbed Tri-Tip” on your oven touchscreen and follow instructions.
- After plugging in TempSensor, insert it horizontally through center of thickest portion of tri-tip.
-
3Slice tri-tip & serve
- When your food is done, transfer tri-tip to cutting board and slice across the grain. This will stop the cooking process and maintain your preferred doneness.
- If desired, sprinkle with flaky sea salt.