Tri-tip with 5-spice rub
tri-tip roast, trimmed
crushed balck pepper
ground habanero chile
Mix all the spices in a bowl and spread the mixture evenly on a cutting board. Gently coat both sides of the tri-tip in the mixture.
Barbecue the tri-tip until it reaches an internal temperature of 145 F at its thickest point (about 2-3 hours).
Let it rest for 20 minutes, then slice against the grain and serve.
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