If you’ve never taken the time to slow roast beef on the grill over wood coals, you must try this recipe. The aromatic crust adds a great contrast to the perfectly roasted meat. Slow and low are key to success!
6 garlic cloves, peeled and halved
4 tbs. mild paprika
3 tbs. packed brown sugar
2 tbs. pure chimayo chili powder
1 tbs. white pepper
1 tbs. celery salt
1 tbs. ground cumin, toasted from whole seed
1 tbs. dry Mexican oregano leaf
1 tbs. fresh ground black pepper
2 tsp. ground cayenne pepper (I grow and make my own)
1 tsp. ground mustard
1 beef tri-tip or sirloin tip roast (2-3 pounds)
Combine all of the dry rub ingredients and mix well.
Cut 6 small, equally-spaced slits on each side of the roast with a sharp paring knife. The slits should be only 1/8-1/4″ across. Insert the raw garlic into the slits, ensuring that the garlic closes the cut so juices don’t escape.
Apply the dry rub ingredients thoroughly over the roast. Seal the roast in an airtight plastic bag and marinade overnight in your fridge.
When ready to grill, soak 2 cups of hickory or mesquite wood chips in water for at least 1 hour. Prepare a rectangular drip tray of aluminum foil the size of the roast. Light a medium-sized pile of charcoal on the grill and wait until it turns white-hot. Divide the coals to the sides of the grill for indirect heating. Place the aluminum foil drip tray in the center on the coal rack.
Place the roast on the grilling grate in the center (aligned with the drip tray) and cover, cooking for 1 to 1.5 hours, turning only once halfway through the cooking process.
Stoke coals as needed to maintain a consistent, medium-low fire. Soaked wood chips may be added to the coals in batches – but take care not to lift the cover too often.
The roast is done when the internal temperature at the thickest part reads:
145-150° for medium rare
160° for medium
Remove from grill, let stand in a covered warming tray for 10 minutes before slicing.