Just when you thought your BBQ couldn’t get any better, here comes the Santa Maria Tri Tip Dry Rub to prove you wrong. This recipe is a game-changer for anyone looking to elevate their grilling game with minimal effort and maximum flavor.
Why This Recipe Works
- The perfect balance of spices enhances the natural flavors of the tri-tip without overpowering it.
- Easy to prepare with common pantry staples, making it accessible for everyone.
- Versatile enough to use on other cuts of meat or even vegetables for a flavor boost.
Ingredients
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 tablespoon dried rosemary
Equipment Needed
- Mixing bowl
- Measuring spoons
- Airtight container for storage
Instructions
Step 1: Combine Your Spices
In a mixing bowl, combine 2 tablespoons of kosher salt, 1 tablespoon of freshly ground black pepper, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of cayenne pepper, and 1 tablespoon of dried rosemary. Mix them thoroughly to ensure an even distribution of flavors. Tip: For a finer rub, you can grind the rosemary in a spice grinder before adding it to the mix.
Step 2: Prepare Your Tri-Tip
Before applying the rub, make sure your tri-tip is at room temperature to ensure even cooking. Pat the meat dry with paper towels to help the rub adhere better. This step is crucial for achieving that perfect crust.
Step 3: Apply the Rub
Generously coat the tri-tip with the dry rub, pressing it into the meat to ensure it sticks. Cover all sides evenly for a uniform flavor. Tip: Let the rubbed meat sit for at least 30 minutes before cooking to allow the flavors to penetrate.
Step 4: Grill to Perfection
Preheat your grill to 225°F for indirect cooking. Place the tri-tip on the grill away from the direct heat and cook until the internal temperature reaches 135°F for medium-rare, about 1.5 to 2 hours. Use a meat thermometer to check the temperature accurately.
Step 5: Rest and Slice
Once cooked, let the tri-tip rest for at least 10 minutes before slicing against the grain. This ensures the juices redistribute, making the meat tender and juicy.
Tips and Tricks
For an even more flavorful tri-tip, consider marinating the meat overnight before applying the dry rub. This not only tenderizes the meat but also allows the flavors to deepen. Another pro tip is to use fresh herbs if you have them on hand; they can add a brighter flavor to the rub. Lastly, don’t shy away from experimenting with the amount of cayenne pepper to adjust the heat level to your liking.
Recipe Variations
- Add a tablespoon of brown sugar to the rub for a sweet and spicy version.
- Substitute smoked paprika for cayenne pepper for a smokier flavor.
- Include orange zest for a citrusy twist that pairs wonderfully with the richness of the meat.
Frequently Asked Questions
Can I use this rub on other types of meat? Absolutely! This rub works wonderfully on pork chops, chicken, and even salmon. The key is to adjust the cooking time based on the meat you’re using.
How long can I store the dry rub? Stored in an airtight container in a cool, dry place, the dry rub can last up to 6 months. Just give it a shake before using to redistribute any settled spices.
Is there a substitute for cayenne pepper? If you’re not a fan of heat, you can omit the cayenne or replace it with a milder chili powder. The rub will still be flavorful without the spice.
Summary
This Santa Maria Tri Tip Dry Rub recipe is your ticket to a foolproof, flavor-packed BBQ. With simple ingredients and easy steps, it’s perfect for both beginners and seasoned grill masters alike.