Author Topic: Santa Maria rub  (Read 10453 times)

squirtthecat

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Santa Maria rub
« on: September 02, 2011, 05:32:26 am »
Ok all you West Coasters...    What is in your favorite Santa Maria rub?

I'm doing my first ever (at my house) tri-tip tomorrow night, and that's the rub I think I want to use..

TIA,
STC.

Offline muebe

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Re: Santa Maria rub
« Reply #1 on: September 02, 2011, 06:47:57 am »
Try to get some of this if you can find it...

http://www.cattlemansgrill.com/CaliTriTip.html

Or you can try to replicate it. It is made up of coarse cut pepper,garlic,onion,red pepper and sea salt :)
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Offline Ka Honu

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Re: Santa Maria rub
« Reply #2 on: September 02, 2011, 09:22:12 am »
The "classic" seasoning for Santa Maria tri tip is salt, pepper, and garlic.  That's it.  Salt, pepper, and garlic.  Red oak for the wood. I'd probably go with that for my first one so you can see what the meat tastes like "straight up" and adjust the spices to your liking later.

squirtthecat

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Re: Santa Maria rub
« Reply #3 on: September 02, 2011, 10:11:20 am »
The "classic" seasoning for Santa Maria tri tip is salt, pepper, and garlic.  That's it.  Salt, pepper, and garlic.  Red oak for the wood. I'd probably go with that for my first one so you can see what the meat tastes like "straight up" and adjust the spices to your liking later.

Well, that's easy enough.   That's kinda what I had in mind when I first bought these..    Equal parts ya think?
Fresh out of red oak, but I've got bags mini logs with some oak content in them.

Thanks!

Offline OU812

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Re: Santa Maria rub
« Reply #4 on: September 02, 2011, 11:04:43 am »
From what I've read its 2 part kosher salt, 1 part black pepper and 1 part garlic powder.

squirtthecat

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Re: Santa Maria rub
« Reply #5 on: September 02, 2011, 11:09:47 am »
From what I've read its 2 part kosher salt, 1 part black pepper and 1 part garlic powder.

Works for me!

For some reason I thought that rub had some kind of green stuff in it......   Must be a Cali thing.   ;D

Offline muebe

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Re: Santa Maria rub
« Reply #6 on: September 02, 2011, 11:13:43 am »
From what I've read its 2 part kosher salt, 1 part black pepper and 1 part garlic powder.

Works for me!

For some reason I thought that rub had some kind of green stuff in it......   Must be a Cali thing.   ;D

Squirt that green stuff might not be legal in your state :D
Natural Gas 4 burner stainless RED with auto-clean
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)

Offline SoCalBuilder

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Re: Santa Maria rub
« Reply #7 on: September 02, 2011, 11:16:22 am »
Found a recipe at Food.com that has paprika and rosemary in it. Rosemary might be your green stuff.

Offline OU812

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Re: Santa Maria rub
« Reply #8 on: September 02, 2011, 11:16:41 am »
I use 1 part fine sea salt (same grind as table salt) 1 part butchers grind black pepper, 1 part granulated garlic and 1 part granulated onion on my briskets.

Just sayin.  ;D

squirtthecat

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Re: Santa Maria rub
« Reply #9 on: September 02, 2011, 11:21:15 am »
Thanks SoCal.  I just saw the same thing.

I use 1 part fine sea salt (same grind as table salt) 1 part butchers grind black pepper, 1 part granulated garlic and 1 part granulated onion on my briskets.

Just sayin.  ;D

Santa Nebraska rub...   I like it.

I thought about breaking out that jar of Wooster powder I split with you ages ago, but I don't want to cover up the flavor of the $$ meat.    I'll get it out next time I do smoked Italian beef.

Offline rdevous

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Re: Santa Maria rub
« Reply #10 on: September 02, 2011, 01:18:07 pm »
 
SMBBQ RECIPE

2 Parts Garlic Salt
1 Part Paprika
1 Part Cayenne Pepper
 
 
 
Ray
 
 
If you can't smoke it.....you don't need it!!!

Offline SiFumar

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Re: Santa Maria rub
« Reply #11 on: September 02, 2011, 04:51:19 pm »
Growing up in Cali my Dad used salt, pepper, garlic and paprika....and sprinkled parsley on it at the end.."for color"

Offline OU812

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Re: Santa Maria rub
« Reply #12 on: September 02, 2011, 06:52:53 pm »
Thanks SoCal.  I just saw the same thing.

I use 1 part fine sea salt (same grind as table salt) 1 part butchers grind black pepper, 1 part granulated garlic and 1 part granulated onion on my briskets.

Just sayin.  ;D

Santa Nebraska rub...   I like it.

I thought about breaking out that jar of Wooster powder I split with you ages ago, but I don't want to cover up the flavor of the $$ meat.    I'll get it out next time I do smoked Italian beef.

Dude.......you are the second person that read my mind today!

I'm gonna add 1/2 part Wor powder to my brisket rub.

Got the smoker fired up and the brisket ready, just mixin up my rub now.

Gonna be a good weekend,,,I can feel it.

Offline Smokin Soon

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Re: Santa Maria rub
« Reply #13 on: September 02, 2011, 07:06:04 pm »
The "classic" seasoning for Santa Maria tri tip is salt, pepper, and garlic.  That's it.  Salt, pepper, and garlic.  Red oak for the wood. I'd probably go with that for my first one so you can see what the meat tastes like "straight up" and adjust the spices to your liking later.

Tri-Tip does not need much, other than what Ka Honu has stated. Wifey suggested Montreal Seasonings on one and Cattleman's Prime Rib Seasoning on another, and they both sucked.
Back to basics.

Offline KyNola

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Re: Santa Maria rub
« Reply #14 on: September 02, 2011, 08:00:50 pm »
Oh hell son, slap the Gunpowder Rub on it just like the bazillion you and I have smoked/cooked together.  Why mess with perfection? ;) :D