BONNIE'S HOMEMADE SANTA MARIA RUB
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!
Provided by BonniE ! @ReikiHealsTheSoul
Categories Rubs
Number Of Ingredients 12
Steps:
- 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.
ORIGINAL SANTA MARIA STYLE BBQ
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Prepare fire pit by making sure the proper barbecue method is used to prepare the meat; using red oak logs burnt down to the coals with very little flame is strongly suggested for cooking the rib roast. Alternatively, preheat a grill.
- Next, pour the seasoning into a shallow pan and dip or roll the meat in it, making sure to completely cover all sides. Quickly sear the meat to seal in the flavorful juices and then raise the pit screen to prevent burning while slowly cooking the meat to your desired doneness. When the meat is finished cooking, remove it from the pit and let it rest 10 to 20 minutes before slicing and serving.
- Combine all ingredients in proportions according to your taste. Use the seasoning to sprinkle on meat or roll large pieces of meat into seasoning in a shallow tray.
BONNIE'S HOMEMADE SANTA FE RUB
This is a great seasoning or rub to use when mixing hamburgers, meat loaf and meatballs. Use about 2 teaspoons of rub per pound of ground meat.
Provided by BonniE ! @ReikiHealsTheSoul
Categories Marinades
Number Of Ingredients 6
Steps:
- Mix all the ingredients in small bowl. Place in jar with tight-fitting lid. Store in cool, dark, dry place for up to 1 year.
GRILLED TRI-TIP WITH OREGON HERB RUB
I have loved tri-tip (bottom sirloin) ever since my father-in-law in Santa Barbara introduced me to it. Tri-tip is a cut of meat that first became popular in Santa Maria, on the central coast of California. I love the taste of the original Santa Maria rub, but this is even better.
Provided by CHIEFWMS
Categories Everyday Cooking
Time 4h
Yield 10
Number Of Ingredients 10
Steps:
- 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.
- Use a damp towel to lightly moisten the roast with water, then pat with the prepared rub. Refrigerate for a minimum of 2 hours, up to overnight, for the flavors to fully come together.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Place the roast onto the preheated grill and quickly cook until brown on all sides to sear the meat, then remove. Reset the grill for medium-low indirect heat (if using charcoal, move coals to the outside edges of the grill pit).
- Return the roast to the grill, and cook, turning occasionally, until the desired degree of doneness has been reached, about 1 1/2 hours for medium-well. Remove from the grill and cover with aluminum foil. Allow to rest for 10 minutes before carving across the grain in thin slices to serve.
Nutrition Facts : Calories 214.3 calories, Carbohydrate 0.3 g, Cholesterol 105.4 mg, Fat 9.3 g, Fiber 0.1 g, Protein 30.4 g, SaturatedFat 3.4 g, Sodium 1083.4 mg
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