Shishkaknob,The thing about Tri-Tip (my opinion), is you want a somewhat crunchy crust. Some people call it bark. If you cook it at a lower temperature, you won't be able to get that. I've probably cooked a hundred or so Tri-Tip and found TRex to be the best technique...but that's my opinion. I've tried it with many rubs and found that sea salt and cracked pepper works great for me.
