Santa Maria Dry Rub

By 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.

Santa Maria Dry Rub- (1/2 cup)

2 tps chili powder

1/2 tps 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

Directions

Jeremy applies the Santa Maria rub to tri-tip and refrigerates it overnight. He then reverse sears the trip-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.

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