This basic rub is great for any type of meat: pork, beef, chicken, and even salmon.  As with all dry-rubs, if you rub the meat and let it marinate for 2-4 hours, the flavors will be very rich and wonderful. While we lived in San Diego, our good friend Josh and Brady experimented with a lot of new rubs and marinades during our regular barbecues.  Here is a popular one.  You can add or subtract amounts of each spice depending on your own preference.  This rub is also great for pork and chicken.

Combine the following ingredients and then whisk together.  Then rub tri-tip with the mixture.

¼ cup coarse salt (kosher or sea)
¼ cup (packed) dark brown sugar
¼ cup paprika
3 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon dried onion flakes
½ to 1 teaspoon cayenne pepper (depending on desired “heat”)
½ teaspoon celery seeds

Directions:
1. Season meat with dry rub and allow to set for 2-4 hours in the refrigerator.

2. Grill the tri-tip (or your choice of meat).

Note: Always let steak sit for several minutes covered with foil after taking it off heat/grill so that the juices are absorbed back into the meat instead of leaking all over your cutting board/counter/floor!! Any meat juices that do escape can be poured over the meat for a great flavor.