Prepare tri-tip: 6-24hrs prior blot with paper towel, cover with olive oil, then cover thickly with rub, even grinding it in. Leave in fridge

Put in roasting pan. It should be a large shallow pan with a rack. If you don't have a roasting pan, you can use a 13x9-inch baking pan with an oven-safe wire rack set inside.

Preheat the oven to 425°F. Insert an oven-going meat thermometer ($7, Target). Do not add water or liquid and do not cover. For a 1½- to 2-pound roast, roast 30 to 55 minutes for medium rare (135°F) or 40 to 45 minutes for medium (150°F).
Remove the roast from the oven, tent with foil, and let stand 15 minutes before slicing.

If the meet starts to burn on outside, then cover with tinfoil and leave in oven until desired temp is reached.