Ingredients:

-2 cups packed dark brown sugar
-1 & 1/2 tbsp. kosher salt
-2 tbsp. fennel seeds
-2 tsp. red pepper flakes
-2 tsp. freshly ground black pepper
-3 tbsp. extra virgin olive oil
-1 (2.5 to 3 lbs.) boneless tri-tip roast

Directions:

1. In a large bowl, mix dry ingredients.
2. Drizzle olive oil over mixture, then mix until evenly moist.
3. Cover tri-tip with mixture.  Cover bowl.
4. Marinate overnight.
5. For added moisture inject red wine into outer edges of meat 1 hour before cooking.
6. You can prepare this tri-tip on a barbeque, a rotisserie oven or conventional oven.
7. I use a rotisserie oven and cook roast for 17 to 18 minutes per pound.  See the recommendations on your oven.
8. On a barbeque, pre-heat gas grill on high.
9. Sear roast for 2 minutes on each side.
10. Continue to cover roast with marinade and sear again until all marinade is used.
11. Continue to grill on medium heat, turning roast every six minutes, for about fifteen to twenty minutes or until done.
12. To oven roast, preheat oven to 450.
13. Place tri-tip in pan, fat side up.
14. Oven roast for twenty minutes.  Then begin checking internal temperature until done.
15. 115 to 120 F for rare.  120 to 125 F for medium rare.  125 to 130 F for medium.

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