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In a small bowl, combine salt, black pepper, smoked paprika, garlic powder, onion powder, and ground rosemary. Mix well and set aside. See Note #4 below for more rub recipes.
Preheat oven to 500℉.
Line a large roasting pan with aluminum foil. Pat the tri-tip roast dry with paper towels. Rub the oil all over the surface of the meat. Sprinkle the dry rub generously over the entire roast, pressing the spices into the meat to adhere.
Let the seasoned roast sit at room temperature in the roasting pan for about 30 minutes. This allows the flavors to penetrate the meat.
Roast the tri-tip in the preheated oven at 500°F for the first 15 minutes to sear the outside and lock in the juices.
Reduce the oven temperature to 350°F. Continue roasting for another 25-30 minutes or until the internal temperature reaches your desired level of doneness. (135°F for medium-rare, 145°F for medium, 150°F for medium-well, 160℉ for well-done.) Use a meat thermometer to check the internal temperature.
Remove the tri-tip from the oven. Tent the roasting pan loosely with foil and let it rest for about 10-15 minutes. This allows the juices to redistribute throughout the meat. See Note #5 below.
After resting, transfer the roast to a cutting board. Slice against the grain into thin slices.