Mix herbs. Moisten roast with water, pat dry and put on rub. Put in
the fridge for 2 hours.
On grill, quickly brown, then slow cook 1 ½ hours.
Cover with foil 10 min then serve.
Originally Submitted
3/11/2013
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You can add this Grilled Tri-tip w/Oregon Herb Rub recipe to your own private DesktopCookbook.