Start your coals on one side of your grill only, you should have half the grill hot and half warm.  

Trim the tri-tip of excess fat, there will always be some fat.  Which adds a lot to the flavor.  

Grind all the spices and garlic together, to a coarse grind.

Generously rub the tri-tip with red wine vinegar then the rub.  Coat it evenly.  

Add your wood chips to the hot coals (I use plum but if you can't find it use apple or cherry).  Sear the tri-tip directly over the coals for 5 min on each side. 

Move the meat to the cool side of the grill ensuring that the thickest portion is facing the heat.  Insert your meat thermometer.

Cover the grill and turn down the heat cook for about 1 hr or until the meat reaches 140 degrees F on your thermometer.

Remove from the grill and let the tri-tip rest, loosely covered with tin foil, for about 15 min.  

Slice in thin slices across the grain (direction of the muscle fibers).  

Serve and enjoy.