Here’s a tri-tip I grilled on the Weber Summit 450 using Harry Soo’s tri-tip method from his Backyard Pitmaster class.

Season the tri-tip with granulated garlic, white pepper, and then some Slap Yo’ Daddy All-Purpose Rub. Refrigerate for 8 hours.

Grill to 125-135*F internal temperature. Remove from grill, tent with foil, and let rest for 5 minutes.

Brush with Slap Yo’ Daddy All-Purpose Easy Sauce, slice, and serve.

You get layers of spice from the white pepper and the SYD rub, and from the cayenne & hot sauce in the SYD sauce. Really delicious!