Santa Maria Grilled Sirloin

A simple dry rub is enough to turn this beef into a real crowd-pleaser. The spiced meat is irresistible as is, or as leftovers piled on warm, toasty sandwich buns. —Allison Ector, Ardmore, PA

Prep: 20 min. + marinating Grill: 1 hour •

+ standing Makes: 6 servings

•

4 Tbsp. paprika

3 Tbsp. brown sugar

2 Tbsp. chili powder

1 Tbsp. garlic powder

1 Tbsp. white pepper

1 Tbsp. celery salt

1 Tbsp. ground cumin

1 Tbsp. dried oregano

1 Tbsp. pepper 2 tsp. cayenne pepper 1 tsp. ground mustard 1 beef tri-tip roast or beef sirloin tip roast (2 to 3 lbs.) 2 cups soaked hickory wood chips or chunks

2 Tbsp. canola oil

1. Combine the first 11 ingredients; rub desired amount over roast. Wrap in plastic and refrigerate overnight. Store leftover dry rub in an airtight container for up to 6 months.

2. Remove roast from refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer’s directions.

3. Unwrap the roast and brush with oil; place over drip pan. Grill, covered, over medium-low indirect heat for

1-1¹₂ hours or until meat reaches the desired doneness (for medium-rare, a thermometer should read 135°; for medium, 140°; for medium-well, 145° ) . Let stand 10-15 minutes before slicing. Per serving: 294 cal., 16g fat (4g sat. fat), 91mg chol., 324mg sod., 5g carb. (3g sugars, 1g fiber), 32g pro.