Pat roast dry with paper towels and place on a rimmed baking sheet.

Drizzle with olive oil and rub or brush to coat entire roast.

Sprinkle with dry rub over all sides.

Rest at room temperature while the grill is prepared to about 350°. Using oak or hickory chunks for smoke flavor.

Place tri-tip, fat side down, over indirect heat and close the grill lid. 

Cook for about 25 minutes and check internal temperature in the thickest part using a digital thermometer.

Cook until the internal temperature reaches about 130°.

Remove from grill to a clean pan or cutting board. Rest about 10- 15 minutes before slicing. 

Slice against the grain for the most tender slices. The tri-tip grain runs different directions, so just turn your cutting board as needed, cutting into thin slices.

Serve immediately.