Mesquite Tri Tip Rub

Description

Mesquite Tri Tip Rub is built for cuts that go on a hot fire and come off rare-to-medium-rare in under 30 minutes. The base is coarse salt and 16-mesh black pepper. Mesquite powder (made from the seed pods of the same tree that fuels our pit) adds a savory, almost cocoa-like richness that pairs beautifully with grass-fed beef. A small pull of espresso underneath ties everything together — it does not taste like coffee, it tastes like depth.

The result is a rub that forms a thick, dark, almost glassy crust on a hot grill. Slice the tri-tip thin across the grain and the crust framing every slice does most of the seasoning work.

Best uses

• Tri-tip: coat heavily, rest 30 min, sear over hardwood lump charcoal, finish over indirect heat to 130°F internal
• Picanha (top sirloin cap): apply 1 hour before, grill fat-cap down for the first 10 minutes
• Bone-in ribeye: dry-brine 24 hours, apply rub 1 hour before grilling
• Hanger steak: coat lightly, sear hot, rest 5 minutes
• Beef short ribs: coat heavily, low-smoke 6 hours, slice off the bone

Ingredients

Coarse Pacific sea salt, cracked black pepper (16-mesh), mesquite powder (from the seed pods of Prosopis glandulosa), espresso (finely ground), toasted garlic, smoked paprika. No anti-caking, no fillers, no MSG.

6oz hand-blended. The mesquite powder is sourced from a Texas cooperative that mills it for both flour and seasoning use.