Tri Tip Santa Maria Dry Rub Recipes

SANTA MARIA SEASONING

Steps:

• Measure out the following spices: salt, black pepper, paprika, rosemary, garlic powder, onion powder, and cayenne.
• Add all the spices into a small bowl and mix until thoroughly combined.
• Rub all over a tri-tip roast, pork ribs, or seafood, and smoke or grill.
• If not using the Santa Maria Seasoning right away, store it in an airtight jar for later use.

TRI-TIP RUB

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a medium bowl, combine garlic powder, salt and pepper. Mix together and coat both sides of tri tip.
• Sear both sides on hot grill then cook 20-25 minutes or until center is light pink. Slice at an angle.

SANTA MARIA-STYLE BBQ TRI-TIP

Steps:

• In a small bowl, mix the granulated garlic, salt and pepper together and rub all over and into the meat. Let stand 30 minutes at room temperature.
• Prepare a charcoal grill for direct and indirect medium-high heat. Add the chips about 30 minutes before grilling the beef.
• Set the tri-tip over direct heat, fat-side up, and sear until nicely browned, about 10 minutes. Flip over and sear other side.
• Move the tri-tip over the indirect-heat area, cover and grill until an instant-read thermometer inserted into the thickest part registers 130 degrees F, 20 to 30 minutes.
• Transfer the meat to a cutting board and let rest at least 15 minutes. Slice the meat across the grain. Serve with Santa Maria Pinquito Bean Relish, Tomato Relish and Grilled French Bread.
• Heat a large saute pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered. Remove the bacon with a slotted spoon to a plate lined with paper towels.
• Add the poblano and onions to the bacon fat in the pan and cook until soft, 3 to 4 minutes. Add the beans and bacon and cook until warmed through. Season with kosher salt and freshly ground black pepper. Put into a serving bowl and top with cilantro or parsley leaves.
• Preheat the grill for high direct heat.
• Toss the tomatoes with the canola oil, season with salt and pepper and transfer to a grill basket. Grill, tossing once or twice, until charred on all sides. Remove the tomatoes to another bowl. Add the parsley or cilantro, olive oil, garlic paste, chiles and onions. Stir to combine and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
• Mash the butter, garlic and some salt and pepper in a mortar and pestle.
• Brush the cut side of the bread lightly with oil and season with salt and pepper. Grill the bread, cut-side down, until golden brown. Flip over and continue cooking for 30 seconds longer. Remove from the grill, slather with the garlic butter and cut each half into 4 pieces. Put the pieces on a platter and scatter parsley leaves over the top.

SANTA MARIA GRILLED TRI-TIP BEEF

Steps:

• Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.
• Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.
• Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.

SANTA MARIA ROAST BEEF

Steps:

• Combine the first 11 ingredients; rub desired amount over roast. Wrap and refrigerate overnight. Store leftover dry rub in an airtight container for up to 6 months., Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer's directions., Unwrap roast and brush with oil; place over drip pan. Grill, covered, over medium-low indirect heat for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing.

TRI-TIP MARINADE

Steps:

• A tri-tip cut will usually come with a fat lining the outside of it, so this step will first consist of trimming it.
• This lining is sometimes referred to as "silver skin." You want to slice this thick, tough layer of fat since it will not melt off during grilling.
• You don't have to be too careful or trim it too neatly.
• As a general rule, it is best to trim more fat off of the thinner sections than the thicker ones.
• Keep in mind that the more fat you leave on, the more moist your steak will be.
• However, by leaving fat on the steak, it will increase the chance of flare-up during cooking, so if you don't plan on eyeballing it every few minutes, simply trim the fat down until you see the grain.
• To prep the tri-tip, pat it down dry after you've trimmed it and make sure all the excess moisture is absorbed.
• This ensures that your meat will soak up your delicious marinade while you wait.
• Simply combine all of the marinade ingredients (white vinegar, vegetable oil, Worcestershire sauce, soy sauce, dark brown sugar, and minced garlic) into a small bowl, whisking it as well as you can.
• Once that is done, pour the marinade into a resealable bag and add the meat so that it gets fully coated.
• Keep in mind that the thicker parts will need to be massaged a bit to absorb more of the marinade.
• A tip to get more flavor in faster is to do all of this in a bowl and let your children pierce the meat with a fork (which tenderizes it and allows the marinade to seep in!)
• Seal the meat and marinade mixture and place it in the fridge for 2 to 6 hours or let it sit overnight.
• Remove the tri-tip from the refrigerator an hour before cooking so that it can warm up to room-temperature before cooking.
• If you're using a charcoal grill (and if you do, you should read our article on the most delicious smoke flavors!), light one chimney full of charcoal and wait for it to heat.
• When all of it is covered with white ash, arrange the coals on one side of the cooker to set up a zone for direct and indirect heat.
• On the other side of the cooker without any coals, place a foil-lined water pan to collect fat drippings and cooking your meat at a lower temperature.
• If you have them at this point, you can place your wood chunks directly over the coals.
• Set the cooking grate in place, shut the lid and preheat for about 5 minutes.
• While waiting, remove the meat from its marinade and rub some salt and pepper to the outside.
• Sear your steak fat-side down on the direct heat with the lid of the grill wide open.
• One side will take about 7 minutes.
• Make sure to check for flare-ups if you've left a decent amount of fat on.
• In case of flare-ups, temporarily move the steak to the indirect heat zone.
• Do the same for the other side while keeping an eye on your soon-to-be delicious tri-tip!
• Once you've seared both sides, move the steak to the indirect heat zone above the foil-lined pan. Close the lid and let it cook for 10 minutes.
• Your tri-tip should continue cooking but it will cool to within 5-10 degrees F of its target pull temperature.
• For a medium-rare steak, it will register 120 F in the thickest portion of the meat.
• The total cook time should be about 25 minutes since the meat will rise in temperature even after you've taken it out of the grill.
• The reason why we're combining high-heat, direct searing and lower-heat, indirect cooking in this recipe is to achieve a balance between a well-done outside and more rare inside with an evenly-heated roast throughout the steak.
• You can easily adjust these methods: if you prefer a rare steak, then decrease the time spent for indirect grilling and vice versa.
• Keep in mind that the narrow tip will usually be well-done and the butt-end will range from medium to rare.
• Cover your tri-tip with aluminum foil and let it cool down for about 10 minutes before slicing it against the grain with a sharp knife.
• Slicing against the grain will keep the tri-tip intact and tender.

SANTA MARIA TRI-TIP

Steps:

• Combine dry rub ingredients and coat entire tri-tip. Wrap in plastic wrap or gallon size bag. Place in bowl/pan and keep refrigerated 4 hours to over night.
• In small bowl combine ingredients for basting sauce.

TRI TIP DRY RUB

Steps:

• Mix all seasonings together well.
• Trim your meat and pat dry with a paper towel. Then pour half of dry rub on top and rub with hands to cover all areas.
• Flip meat over and pour remaining rub on the other side. Rub in and on sides as well.
• Lift meat up and allow excess to fall off before placing it on the grill, smoker, dutch oven, pressure cooker to cook.

ALL-PURPOSE CALIFORNIA BEEF RUB

Steps:

• Combine all ingredients and store in an airtight container.

TRI TIP - SANTA MARIA DRY RUB

Steps:

• combine and rub on roast