Santa Maria Rub

[Jim_C]

I pulled a tri-tip that had gotten lost in the back of the freezer. I'd like to make a Santa Maria Rub.

The searches on SMF turn up lots of threads where people talk about cooking a tri-tip in a Santa Maria rub/style, but I do not see recipes.

I went to the Recipes forum. There are 72 pages, and I do not know how to search within the recipes forum specifically without getting site-wide results.

I checked the internet and of course everything is "original", and they are all over the map.

So............................I'm turning to you guys. I am looking for a Santa Maria rub recipe. I'd like to see an "original", and then perhaps some variations.

 

[chopsaw]

Found one here , post 5 if it doesn't come up to it .

Central California Smoker

I have been BBQ for about 20 years and currently have 2 22" Weber Kettles (one 37 years old) Charbroil 2 Burner gas grill, Charbroil charcoal smoker (bullet style), Outers (Little Chief) Electric and a brand new Smokehouse Products Vertical propane smoker. My specialty is Tri-tip and do pretty...

www.smokingmeatforums.com

Not sure if he'll see this in time , but edmonds does some awesome cooks on his Santa Maria .

 

[schlotz]

Bobby Flay's rub is my go-to for classic Tri-tip

2 TBS granulated garlic
1 TBS kosher salt
1 tsp freshly ground black pepper

 

[SmokinEdge]

To me, Santa Maria Tri-Tip is all about simple rub, live fire and a kiss of smoke. Don’t over complicate it. Use a SPG base and add a little Chile powder maybe cumin or/and oregano. That’s it. Very simple.

 

[Jim_C]

Bobby Flay's rub is my go-to for classic Tri-tip

2 TBS granulated garlic
1 TBS kosher salt
1 tsp freshly ground black pepper

Thanks for responding.

From the research I'm doing this seems to be the "original" combination used in Santa Maria tri-tip. I do see a number of recipes which use SPOG. I'm not certain about the onion powder though.

 

[Jim_C]

To me, Santa Maria Tri-Tip is all about simple rub, live fire and a kiss of smoke. Don’t over complicate it. Use a SPG base and add a little Chile powder maybe cumin or/and oregano. That’s it. Very simple.

Thanks...................I like the SPG idea. I'm still not sure where I sit about adding dried green herbs. I may skip them for now.

I know this is stepping out of the box for "original", but........................what would the thoughts be on a really light coating of Worcestershire prior to SPG?

 

[SmokinEdge]

Thanks...................I like the SPG idea. I'm still not sure where I sit about adding dried green herbs. I may skip them for now.

I know this is stepping out of the box for "original", but........................what would the thoughts be on a really light coating of Worcestershire prior to SPG?

I say go for the Woorsy. I do that often on grilled meats generally. I think the base of all grilled or smoked meats is simple seasoning. SPG then add a little here or there but not strictly necessary. Woorsy sauce as a base/binder is usually always a good idea. I love making simple but tasty food.

 

[mneeley490]

Last I made a tri tip (not on a Santa Maria, though), I used SPG and some dried Hatch chile flakes that I bought from Trader Joe's. Came out great!

 

[912smoker]

I add a light coating on The W Sauce to all beef.

Keith

 

[Chris_in_SoCal]

If you actually go to Santa Maria, CA or Nipomo just North of it they will season it with SPG. Most restaurants will sell you their mix. Here are three types. I like Kinder's - The Blend best. It has larger chunks of garlic in it.

You can get Kinder's at Walmart or Costco.

 

[radioguy]

My AI buddy Grok3 yielded this:

Santa Maria Beef Rub Recipe
Ingredients (makes enough for one 2-3 pound tri-tip roast):
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon smoked paprika (optional, for smoky flavor)
1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, finely minced)
1/4 teaspoon cayenne pepper (optional, for a slight kick)

RG

 

[SmokingUPnorth]

For TriTip I just dust them with SPOG pretty heavily

 

[edmonds]

SPG is traditional rub. I usually season with only coarse salt several hours before cooking. Occasionally I add fresh ground pepper. To me, garlic powder has a funny artificial taste.

Tri tip is traditionally cooked over a live fire made with red oak. I adjust the grate to give a medium hot fire (about 375), then raised to about 300 to finish cook.

 

[1MoreFord]

................................................

I went to the Recipes forum. There are 72 pages, and I do not know how to search within the recipes forum specifically without getting site-wide results.

................................................................................

In the recipes forum, sauces, rubs, and marinades section, click on the magnifying glass in the top right. When the dialogue box appears type in your search phrase and to its right there is a box that defaults to everywhere.
Click on it and select "This forum".

 

[Jim_C]

In the recipes forum, sauces, rubs, and marinades section, click on the magnifying glass in the top right. When the dialogue box appears type in your search phrase and to its right there is a box that defaults to everywhere.
Click on it and select "This forum".

Thanks......That's the information I was looking for to do searches.

 

[schlotz]

Thanks for responding.

From the research I'm doing this seems to be the "original" combination used in Santa Maria tri-tip. I do see a number of recipes which use SPOG. I'm not certain about the onion powder though.

Nope, I personally avoid the onion powder as I prefer what the original rub does to this great cut of meat. Obviously there are no hard rules, you can go with whatever rows your boat.

 

[pc farmer]

If you actually go to Santa Maria, CA or Nipomo just North of it they will season it with SPG. Most restaurants will sell you their mix. Here are three types. I like Kinder's - The Blend best. It has larger chunks of garlic in it.

You can get Kinder's at Walmart or Costco.

View attachment 721075

We use the blend on A LOT of stuff. Very good.

 

[Chris_in_SoCal]

The Jockos mix is from a famous place in Nipomo, CA. I have been there many times before. When I was working I had to go up there once a month. They serve true Santa Maria BBQ. That is why I eventually bought my own Santa Maria pit BBQ. They have been around since 1962 serving up mostly grass fed rib eyes that they call the Spencer.

Just downloading these pics makes me hungry for it. It is a 150 mile drive to get there so I don't do it anymore. Jim_C it is about a 250 mile drive south for you. I bet these pics will want you to make that drive.

 

[forktender]

If you actually go to Santa Maria, CA or Nipomo just North of it they will season it with SPG. Most restaurants will sell you their mix. Here are three types. I like Kinder's - The Blend best. It has larger chunks of garlic in it.

You can get Kinder's at Walmart or Costco.

View attachment 721075

Kinder's has a killer S.M. rub.
Costco had it, wish I would've bought more.
Here it is on Amazon, for a few bucks more, I'm ordering two more right now.
It's great on beef, chicken and veggies.

Amazon.com : Kinder's Santa Maria with Cracked Pepper & Herbs Large 10 Ounce : Grocery & Gourmet Food

Amazon.com : Kinder's Santa Maria with Cracked Pepper & Herbs Large 10 Ounce : Grocery & Gourmet Food

www.amazon.com

 

[Chris_in_SoCal]

Kinder's has a killer S.M. rub.
Costco had it, wish I would've bought more.
Here it is on Amazon, for a few bucks more, I'm ordering two more right now.
It's great on beef, chicken and veggies.

Amazon.com : Kinder's Santa Maria with Cracked Pepper & Herbs Large 10 Ounce : Grocery & Gourmet Food

Amazon.com : Kinder's Santa Maria with Cracked Pepper & Herbs Large 10 Ounce : Grocery & Gourmet Food

www.amazon.com

I never saw that one but just ordered it to try it out.