SANTA MARIA RUB
|Categories:||Marinades, Quick & Easy|
|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|
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DirectionsMix 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.