Mix the rub. Combine all of the rub ingredients in a bowl and set aside.

Position the roast. Place the tri-tip in a baking dish or roasting pan with a tight-fitting lid to keep the rub contained.

Season the meat. Apply the rub evenly over the entire roast, massaging it into the meat with your hands.

Rest at room temp. Cover the roast with plastic wrap or foil and let it sit at room temperature for 1 hour to remove the chill and allow the rub to penetrate.

Set up grill zones. Prepare your grill with one side for direct heat and the other for indirect heat.

Sear the roast. Place the tri-tip over direct heat and sear for 3 to 4 minutes per side, watching closely for flare-ups from dripping fat and moving the roast away from flames as needed.

Move to indirect heat. Transfer the seared roast away from direct heat, placing it flat-side up on the grill rack; if using a gas grill with an upper rack, place the roast there and set an aluminum tray below to catch drippings.

Maintain grill temp. Keep the grill temperature between 250°F and 300°F (120°C to 150°C).

Cook to temperature. Continue cooking until the internal temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.

Allow carryover. Remember that the internal temperature will rise by at least 5°F after removing the roast from the grill.

Rest before slicing. Remove the tri-tip from the grill and let it rest loosely tented with foil for 10 to 15 minutes.

Slice and serve. Cut the tri-tip across the grain and serve.