After getting input from this forum and adding my own twist I came up with the tri tip pictured below. The result was a winning taste treat. I marinated the tri tip in Wishbone Light Asian with Ginger Vinaigrette Dressing for 5 hours. When I removed it from the bag I left the dressing that would cling to the meat in place. I then added a rub of 1 tsp red pepper, 1 tsp ground cumin, 1/2 tsp ground mustard, 1 tsp chili powder, 1 tsp allspice, 1 1/2 T kosher salt, 1/4 tsp cinnamon. (this combination is very close to one a forum member gave me. Cinnamon and red pepper are the differences.) The smoker was held at 240-250 degrees for four hours at which point the meat was 140 degrees. The final product was moist and very flavorful. I did a second tri tip that had everything done the same except the marinade was Italian Dressing. That one was a distant second to the one I have described in detail.