Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To prepare the rub: Place the ingredients in a heated heavy skillet. | 2. Shake together and allow to toast for 1 minute or until mixture begins to release a strong aroma. | 3. Pour into a spice or coffee grinder and grind to a coarse powder. | 4. Rub the tri-tip on all sides with the spice rub; sprinkle with salt to taste. | 5. Place meat in a sealable plastic bag, seal and place in the refrigerator for 8 hours or overnight. | 6. Remove the meat from the plastic bag and place on rack of smoker that has been preheated to 225deg. | 7. Combine the maple syrup and hot sauce; begin basting every 1/2 hour after the first hour. | 8. Smoke the tri-tip until an instant read thermometer inserted into the center registers 130deg. for medium-rare (approximately 2 to 3 hours). | 9. Transfer the meat to a carving board, cover loosely with aluminum foil and let rest for 20 minutes. | 10. Slice the meat thinly across the grain and arrange on a warmed serving platter, sprinkle with salt. | 11. Serve with chipotle guacamole and Spanish rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tri tip steak	1	beef		-	-	-	-
salt			coarse	-	-	-	-
coffee bean	1	tablespoon		-	-	-	-
ancho chile powder	1	teaspoon	dried	-	-	-	-
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
coriander seed	2	teaspoons		10.728	1.9796	0.4453	0.6397
cumin seed	2	teaspoons		15.75	1.8581	0.748	0.9353
maple syrup	1/4	cup		204.75	52.794	0.0315	0.0472
sauce	1/4	cup		119.6775	3.3291	6.2755	9.0639

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.