Santa Maria Dry Rub
Grilled tri-tip seasoned with a simple rub of salt, pepper and garlic is the cornerstone of Santa Maria Style Barbecue
Santa Maria Dry Rub
Ingredients
- 2 tsp chili powder
- 1/2 tsp cayenne pepper
- 1 tbsp cumin, McCormick
- 1 tbsp dark brown sugar
- 1 1/2 tsp granulated sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp salt
- 2 tsps black pepper, ground
Instructions
- Mix together and store in cool dry place. Makes 1/2 cup.
- 2 tsps black pepper, ground
Jeremy applies the Santa Maria rub to tri-tip and refrigerates it overnight. He then reverse sears the tri-tip, smoking it on his Yoder Smokers YS640 at 250° for about an hour until the internal temperature is 120° and searing at 600° for a few minutes on either side.
Prep Time:10 Minutes | Cook Time: 1 Minute | Total Time: 11 Minutes
Grilled tri-tip seasoned with a simple rub of salt, pepper and garlic is the cornerstone of Santa Maria Style Barbecue, developed in the mid-19th century in Santa Barbara County. While the base of the traditional Santa Maria Rub is simply salt, pepper and garlic, many people experiment with other ingredients to create their own version of the rub. Jeremy Bishop, who lives in Riverside, CA., shares his favorite recipe for Santa Maria Rub, which he uses on trip-tip but can add another layer of flavor to any cut of beef.
Jeremy Bishop
