Mouth-Watering (and Sinus-Clearing) Grilled Tri-Tips

Last Sunday I grilled over 3 pounds of tri-tip steak. Local beef, organic, beautiful marbling. Of course I coated it with a dry rub of my own:

• 1 tablespoon sweet smoked paprika
• 1.5 tablespoons chipotle powder
  
• 1 tablespoon cumin
• tablespoon oregano
• 1 tablespoon garlic powder
• 1.5 teaspoon crushed peppercorns
• 1.5 teaspoons coarse sea salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoons crushed cardamon

I used almost the identical rub the prior weekend on chicken legs, except the coating was much lighter and there was less chipotle. For the tri-tips, I thoroughly coated the steaks, let them absorb, and coated them again. With the chicken I just rubbed some on, including under the skin.

Next time I will use the lesser amount of chipotle. Too much hides the flavor of the "warm" flavors of the cinnamon, allspice and cardamon (which came through much better on the chicken).