Rub tri-tip with 2 tablespoons 5-0 and 2 tablespoons Backdraft Rub. Smoke to an internal temperature of 130F (about 45 minutes to 1 hour). Rest for 15 minutes.
Place the Dutch oven on the grill over indirect heat, and increase the heat to 350 degrees.
Cube meat. Add it along with 1 tablespoon of each rub to the Dutch oven. Sauté with the grill lid closed for 15 minutes, stirring occasionally.