Best Santa Fe Dry Rub Recipes

SANTA MARIA GRILLED TRI-TIP BEEF

Steps:

• Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.
• Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.
• Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.

DAVE'S SANTA FE RIB RUB

Steps:

• Mix all ingredients well and rub on ribs or any other meat you wish to grill or roast.

BONNIE'S HOMEMADE SANTA FE RUB

Steps:

• 1. 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.

SANTA FE SEASONING BLEND (SALT FREE!)

Steps:

• Combine all ingredients in a small container with a lid or a salt shaker.

THE RENDEZVOUS-STYLE RUB FOR RIBS

Steps:

• Mix all together.
• For my family, I whirl it in a coffee grinder for a second, as they object to the "whole" seeds.
• This makes about two cups--enough for about 12 pounds of ribs. (It is not meant to be a thick rub.).
• Add brown sugar if want a sweeter rub.