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Semi-Homemade Cooking 2 by Sandra Lee

servings 4
prep time 25 minutes
grilling time 20 minutes
stand time 10 minutes


    Dry Rub
    2  TB chill powder, McCormick
    2  TB ground cumin, McCormick
    1  TB seasoned pepper (salt free), Lawry's
    1  TB onion powder, McCormick
    1  TB garlic powder, McCormick

    1  1½-pound tri-tip roast
    Kosher salt

    BBQ  Souce
    1  jar (26-ounce) pasta sauce, Prego Traditional
    1  TB chili powder, McCormick
    1  teaspoons dry mustard, McCormick
    2  TB Worcestershire sauce, Lea & Perrins
    1  TB honey, Sue Bee


1. Preheat: grill for medium-direct heat.

2. For dry rub, in a small bowl combine all dry rub ingredients. Set aside.

3. Rinse roast with cold water and pat completely dry with paper towels. Place roast on plate or platter and season with kosher salt. Rub a generous amount of dry rub into both sides of meat. Let rest for 10 to 15 minutes. Repeat rub and rest 2 to 3 times until all seasoning is used.

4. While meat is resting between rubs, prepare BBQ sauce. In a saucepan over medium heat, combine all sauce ingredients. Bring to boil. Reduce heat and simmer for 15 minutes. Set aside.

5. Grill roast about 20 minutes for medium-rare, turning and mopping with sauce every 5 minutes. Transfer roast to cutting board. Tent with foil; let stand 10 minutes. Cut roast diagonally across grain. Serve with extra sauce.

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