Santa Maria Dry Rub

Grilled California Tri-Tip Seasoning
Yield: 1/2 Cup

Santa Maria Dry Rub Recipe

Prep Time: 10 minutes
Cook Time: 1 minute
Total Time: 11 minutes
Jeremy Bishop

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.


  • 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


  1. Mix together and store in cool dry place.
  2. Makes 1/2 cup.

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.

Nutrition Information

Serving Size

1 tablespoon

Amount Per Serving Calories 16Total Fat 1gSodium 881mgCarbohydrates 3gProtein 1g

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