Santa Maria Trip Tip & Spice Rub

from Jessica Gavin

Notes: This tasted great! She has some good tips on the blog with the recipe for cooking tri-tip. I think resting the meat is especially important. Put rub on about 8 am and cooked about 5pm and seemed enough time for it to marinate. Mom said some people like to cook first and sear at the end.

SANTA MARIA STYLE TRI-TIP

Santa Maria style tri-tip recipe perfect for grilling during barbecue season! A smoky, sweet and spicy rub adds instant flavor to this tender cut of beef.

Course Entree  Cuisine American  Prep Time 30 minutes  Cook Time 60 minutes  Servings  servings US ImperialMetric

INGREDIENTS

• 3 pounds tri tip silver skin, and fat removed

Dry Rub- (1/2 cup)

• 2 tablespoons paprika
• 2 teasoons chili powder
• 1/2 teaspoon cayenne pepper
• 1 tablespoon cumin , McCormick
• 1 tablespoon dark brown sugar
• 1 1/2 teaspoons granulated sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon salt
• 2 teaspoons black pepper ground

INSTRUCTIONS

1. Combine all dry rub ingredients in a small container and set aside.
2. Trim the silver skin and fat layer from the trip tip. Place the tri-tip on a sheet of plastic wrap.
3. Generously coat the tri-tip with about 4 tablespoons of dry rub, 2 tablespoons on each side. Store extra dry rub in an airtight container for later use.
4. Tightly wrap the seasoned tri-tip and refrigerate until ready to use. Allow the rub to settle into the meat for at least 3 hours up to 3 days.
5. When ready to grill, remove the seasoned tri-tip from the refrigerator and allow to come to room temperature, about 1 hour.
6. Clean grill and lightly oil using a paper towel dipped in vegetable oil.
7. Heat the grill to medium-high if using a gas grill. Once grill is very hot, place the meat on the grill, searing one side for 10 minutes with the lid open.
8. Turn tri-tip over and sear for another 10 minutes. Turn heat down to medium and close the lid.
9. Allow the meat to cook for about 15-25 minutes, checking temperature until the thickest part of the meat reaches 120-125°F (medium rare), 130-135°F (medium doneness).
10. The meat will continue to cook after being removed from the heat, so stop cooking at a temperature a few degrees lower than the desired doneness.
11. Remove the tri-tip from the grill and allow to rest wrapped loosely in foil for at least 15 minutes before slicing. The foil will catch any juices from the meat, which can be added back to the meat after slicing for more flavor.
12. Thinly slice the tri-tip against the grain. Serve with your favorite BBQ sauce or on a French roll.