Hey folks. I picked up a 3 lb tri tip today. Tomorrow I plan on cooking it on my grill. Offset heat to get close to temp, then sear.My question is what I do with it tonight. I was thinking of salting with kosher salt and letting is sit on a rack uncovered in the fridge over night. I saw an article about doing that on Serious Eats. Thoughts on that method? Has it made a difference? Do I put the entire rub on tonight, or do I just salt it tonight. Then add the rest of the seasoning tomorrow?Thanks! via /r/steak http://ift.tt/2BMS93w
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