DRY Rub: Mix ingredients until blended.
BBQ Mop: Heat vegetable oil in saucepan on medium heat. Stir in garlic, sauté until lightly browned. Add remaining ingredients; mix well. Simmer on medium-low heat 20 min. Keep warm until ready to use.
RED Wine BBQ: Mix ingredients until blended.
BALSAMIC Onions: Whisk vinegar, soy sauce and Worcestershire sauce until blended. Gradually add 3/4 cup olive oil (or 3 Tbsp. olive oil for trial recipe), whisking constantly after each addition; pour over onions in shallow dish. Let stand 1 hour to marinate, turning onions after 30 min. Remove onions from marinade, reserving marinade. Grill onions on medium-high heat 4 to 5 min. on each side or until tender, brushing occasionally with reserved marinade.
BRUSH each roast with 1 Tbsp. of the remaining olive oil, then coat each with about 3 Tbsp. Dry Rub. Grill on medium heat 5 to 6 min. on each aside or until thermometer inserted in thickest part of roast is medium-rare (130ºF to 135ºF), brushing occasionally with BBQ Mop. Glaze with Red Wine BBQ; grill 1 min. on each side.
SLICE meat into 1/2-inch slices, then portion meat from each roast into 3 servings. Top each serving with 4 oz. Balsamic Onions.