[MarkinAZ]

Originally Posted by T.G

I just might - I have a small vacuum sealed cut of tri-tip in the freezer I need to do something with. Is that a wet rub or a thin layer of bbq sauce on the ones in your photos?

Wet rub prior to closing the grill cover to kick things off. Basically, Worcestershire sauce liberally sprinkled on top, followed by a handful or two of dry rub thrown on top and rubbed in to it forms a paste. The meat is turned over and the same is applied to that side. Its rather pasty looking on both sides, but taste dam good after its cooked!

If you go to www.texasbbqrub.com , its called the 1-2-3 method and appears to work