Santa Maria Tri-Tip

[Bzimpf]

Hey all -

I haven't seem much on Santa-Maria Tri-Tip rubs. When I lived in Northern California it was always a fun trip to drive down to Santa Maria and eat some at the source.

The closest I've found online is:

• 1 Tbsp Kosher salt.
• 1 Tbsp finely ground black pepper.
• 1 Tbsp garlic powder.
• 1 Tbsp onion powder.
• 1 teaspoon cayenne.
• 1 Tbsp dried oregano.
• 1 teaspoon dry rosemary (or fresh, finely minced)
• 1/2 teaspoon dry sage.

Does anyone have any alternatives they could share?

Thanks

 

[old golfer guy]

I do almost the same thing but add some paprika. I will smoke for about 90 min. then either put in Sous Vide for 2 hrs or freeze and S. V. when needed. Works really good when we are RVing for a group of 12 to 40.

 

[smokedout13]

How do you reheat from frozen? What temp do you take them to before freezing?

 

[old golfer guy]

13, most of the time I defrost before I S.V. I cook at 128 for about 90 mins. then sear on the grill. If you wanted to S. V. frozen I think you should add at least 30 mins. but you could hold it for at least 3 hrs in the water bath.

 

[flatbroke]

I only use salt and pepper, sometimes granulated garlic on Tri-tip. Most of the local BBQ guys use it too. Mansmith seasoning is pretty good also on them. Salt and pepper does the trick though.

 

[noboundaries]

I have a couple of SM TT rub recipes. One is exactly like the OP's above, but also includes a tablespoon of baker's sugar.

Here's the second one I have on file that I found online. I kind of switch back and forth between the two depending what I have on hand.

Ingredients
1 tsp salt
1 1/2 tsp garlic salt
1/2 tsp celery salt
1/4 tsp ground black pepper
1/4 tsp onion powder
1/4 tsp paprika
1/4 tsp dried dill
1/4 tsp dried sage