Spice-rubbed Bison Tri-Tip

Serves: 8

Ingredients

• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons garlic powder
• 1 1/2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon dried rosemary, crushed
• 1/4 teaspoon cayenne pepper
• 1 clove garlic, pressed or very finely minced
• 1 3-pound bison tri-tip roast

Instructions

1. Combine salt, pepper, garlic powder, paprika, onion powder, rosemary, cayenne and garlic. Rub seasoning mixture into all sides of tri-tip roast.
2. Cover roast and refrigerate 1 to 4 hours.
3. Let roast sit at room temperature 30 minutes before cooking. Meanwhile, preheat grill for indirect heat. (Cooking over natural hardwood lump charcoal or with woodchips is recommended.)
4. Grill roast over direct heat on both sides until a crust develops, about 3 to 4 minutes per side.
5. Move roast to indirect heat; cover and grill approximately 20 minutes, or until meat reaches 130 degrees in the thickest part of the roast.
6. Let meat rest at least 10 minutes before slicing against the grain. (Note that the tri-tip roast has two sections with the grain running in a different direction in each. For best results, cut the roast where those sections meat, and slice each portion separately against its grain.)