SANTA MARIA RUB
|Serves:||enough rub for two tri-tips|
|1 teaspoon salt|
|1 1/2 teaspoons garlic salt|
|1/2 teaspoon celery salt|
|1/4 teaspoon ground black pepper|
|1/4 teaspoon onion powder|
|1/4 teaspoon paprika|
|1/4 teaspoon dried dill|
|1/4 teaspoon dried sage|
|1/4 teaspoon crushed dried rosemary|
|1 (2 1/2 pound) beef tri-tip roast|
|for a recipe using this rub, see my recipe called: oven roasted tri-tip|
Santa Maria is a small town on California's central coast, and it is famous for its great barbequed Tri tip. It is simple to make. It produces some of the best flavor you will ever taste. We use it on a tri-tip. It can be used on other meats or used as a seasoning. I am happy to share it with you! Enjoy!
Photo is my own, recipe from internet by Jake.
Use a damp towel to lightly moisten the roast with water, then pat with the prepared rub on both sides. Refrigerate for a minimum of 2 hours, up to overnight, for the flavors to fully come together. If you are going to be cooking the meat right away, let rubbed tri-tip sit at room temperature for two hours.