This gluten-free Jamaican Jerk Tri-tip recipe is versatile, allowing for grilling, oven-cooking, or smoking methods and works well with various meats. The jerk seasoning, a blend of allspice, Scotch bonnet peppers, and other spices, offers a smoky and spicy flavor. The recipe calls for rubbing the mix on the meat and cooking to desired doneness, achieving a crusty exterior and juicy interior. It’s a flavorful update to the 2013 original post, also applicable for other recipes like shrimp ceviche.