Prepare the roast: Using a sharp knife, cut small slits into the top of the tri-tip and insert garlic slices into each notch.

Mix the dry rub: In a bowl, whisk together olive oil, smoked paprika, chili powder, onion powder, garlic powder, brown sugar, salt, pepper, and cayenne.

Rub and rest: Coat the tri-tip evenly with the spice mixture and let it rest at room temperature for 20 minutes.

Preheat grill: Set up a two-zone fire—one hot side for searing and one medium side for indirect grilling.

Sear the tri-tip: Place the roast over direct heat, searing each side for 4–5 minutes until grill marks form.

Indirect grill: Move the roast to the cooler side, cover, and cook for 20–25 minutes until the internal temperature reaches 130°F for medium-rare.

Rest and slice: Transfer the tri-tip to a cutting board, tent with foil for 10 minutes, then slice against the grain.