Combine paprika, salt, pepper, white sugar, brown sugar, cumin, chili powder and cayenne pepper; store in a container. In a small bowl, combine mayonnaise, lemon juice, Dijon mustard, garlic and rosemary. Cover and refrigerate until needed.
Grilled Tri-Tip Sandwiches
Liberally apply seasoning on both sides of tri-tip. Store in plastic bag and refrigerate at least 3 hours. Remove from refrigerator 1 hour before grilling to bring to room temperature.
Set burners to high and preheat grill to 500°F. Place tri-tip over direct heat and sear 4 minutes on each side. Turn burners to medium heat, close lid and cook until internal temperature reaches 130°F to 140°F. Remove from grill, wrap in foil and let rest for 10 minutes.
Slice ciabatta bread into 1-inch slices and grill. Slice tri-tip against the grain, into 1/4-inch to 1/2-inch slices. Spread aioli on grilled ciabatta, top with tri-tip, provolone and arugula.