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  • Jefferson Adams
    Jefferson Adams

    Best Ever Dry Rubbed Gluten-Free Tri-Tip

    Reviewed and edited by a celiac disease expert.

      This recipe for tri-tip is as easy as it comes. Just rub it, roast it, and rest it for the juiciest, most savory tri-tip ever.

    Caption: Image: CC BY-ND 2.0--BrownGuacamole

    Celiac.com 08/31/2019 - Looking for an easy peasy, super delicious way to grill beef? This simple dry rubbed tri-tip from Chef John over at Food Wishes is as close to automatic as dinner gets. Just coat your trim-tip with the rub, pop it in the oven for an hour and a half or two hours, pair it with some favorite sides, and you've got dinner.


    • 2½ to 3 pound beef tri-tip

    For the rub:

    • 2 tablespoons kosher salt
    • 1 tablespoon freshly ground black pepper
    • 1 tablespoon smoked paprika
    • 1 teaspoon garlic powder
    • ¼ teaspoon cayenne
    • 1 teaspoon dried rosemary
    • 1 tablespoon freshly minced fresh rosemary

    Roast at 225 F. for about 1 1/2 to 2 hours, or until it reaches 130 F. for medium-rare.

    Be sure to rest your tri-tip for 20 minutes to keep your beef extra juicy.

    If you want some savory, delicious extra favor, stir ½ cup beef or chicken broth into the delicious pan drippings.

    For the full experience, watch Chef John's full video:


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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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