So, made my first attempt on the egg. Close, but no cigar.
Dry rubbed it with a friend's tri tip rub recipe (salt, black pepper, white pepper, garlic, oregano, basil). Did an indirect cook at 325 deg dome temp until internal temp reached 130. Then did a reverse sear...dome temp @ 500, 5 minutes each side, with a splash of red wine vinegar for each side.
Turned out OK, but came out around medium or medium well. Next time, I'll try indirect until 125 internal temp, and probably about 3 minutes each side for the sear.
Aside from being a bit over done, it was fantastic! Juicy, tender, and not overly charred like it gets when I cook it on my gas grill. I guess there may be something to this whole BGE thing.