Bonnie D. Recipe


By Bonnie D. Utahn

Recipe Rating:
 7 Ratings
enough rub for two tri-tips
Prep Time:
Cook Time:

Bonnie's Story

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.


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

Directions Step-By-Step

Mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl. Store in an airtight container at room temperature until ready to use. This is enough rub for two tri-tips.
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.
Cook's Tip: This rub is also great on grilled chicken, shrimp and fish. Can be used as a seasoning salt.

About this Recipe

Course/Dish: Marinades, Rubs
Other Tag: Quick & Easy

  • Comments

  • 1-5 of 18
  • user
    Carole F BakersQueen - Nov 8, 2010
    Oh this sounds fabulous! I have been wanting a good seasoning/rub for a long time now. Thank you, for sharing. I can't wait to make it and try it on some grilled chicken.
  • user
    Bonnie D. Utahn - Nov 8, 2010
    Thank you, Lynn! We loved the flavors in this versatile rub. I am also using it as a seasoning salt!
  • user
    Carole F BakersQueen - Nov 8, 2010
    By the way...what is a tri-tip there another name for it? Haven't heard of a tri-tip before.
  • user
    Bonnie D. Utahn - Nov 8, 2010
    The tri-tip is a cut of beef from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. per side of beef. It is delicious when cooked properly. I am posting a recipe for my tri-tip this morning. It will be called: Oven Roasted Tri-Tip. It has a delcious pan sauce you pour over it.
  • user
    Bonnie D. Utahn - Nov 8, 2010
    Bonnie Dare [Utahn] has shared this recipe with discussion group:
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