COFFEE AND SPICE SMOKED TRI-TIP

Coffee and Spice Smoked Tri-Tip image

Provided by PaulaG

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 9

1 (2 lb) beef tri-tip steak
coarse salt, to taste
1 tablespoon french roast coffee beans
1 teaspoon dried ancho chile powder
1/2 teaspoon crushed red pepper flakes
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1/4 cup maple syrup
1/4 cup hot sauce

Steps:

To prepare the rub: Place the ingredients in a heated heavy skillet.
Shake together and allow to toast for 1 minute or until mixture begins to release a strong aroma.
Pour into a spice or coffee grinder and grind to a coarse powder.
Rub the tri-tip on all sides with the spice rub; sprinkle with salt to taste.
Place meat in a sealable plastic bag, seal and place in the refrigerator for 8 hours or overnight.
Remove the meat from the plastic bag and place on rack of smoker that has been preheated to 225deg.
Combine the maple syrup and hot sauce; begin basting every 1/2 hour after the first hour.
Smoke the tri-tip until an instant read thermometer inserted into the center registers 130deg. for medium-rare (approximately 2 to 3 hours).
Transfer the meat to a carving board, cover loosely with aluminum foil and let rest for 20 minutes.
Slice the meat thinly across the grain and arrange on a warmed serving platter, sprinkle with salt.
Serve with chipotle guacamole and Spanish rice.