Tri-tip

Trim the meat, removing the silverskin and any excess fat. Sprinkle with More than a Whiskey Rub and gently massage it in. Marinate for at least 30 minutes. Grill over low direct or medium indirect heat until the internal temperature reaches about 54–56°C for medium doneness. Sear briefly over direct heat to finish. Let the meat rest for a few minutes, then slice and serve.