Santa-Maria Seasoning Rub
Our Santa Maria Seasoning Rub is inspired by the style of barbecue from California.
In California, the Santa Maria-style barbecue, which originated in the Central Coast region, is best known for its Tri-Tip beef rump, sometimes cut into steaks, which is grilled over a pit of red oak, and simply season it with salt and garlic. Versions made in towed trailers are frequently seen at farmers markets. It is often served with pinto beans, pico de gallo salsa, and tortillas.
You've never experienced just how good beef can be until you have tried this rub on your favourite cut of beef. Tri-Tip, brisket, rib eye cap, hanger steaks, sirloins, even grilled seafood, vegetables, pork and chicken are greatly enhanced with this rub.
Goes great on Beef Tri-Tip hot and fast over the grill no long cooks here!
Then crank it up to the next level by making a mop sauce: 1/3 cup red wine vinegar, 4 Garlic Cloves, crushed, ½ TSP Dijon mustard, 1/3 cup vegetable oil.
Another great use for this rub is on Lamb from chops to a full leg Butterfield out and cooked over a hot fire, but for the more adventurous try a leg of goat!
How to use it: This rub really shines on Tri-Tip, but you can use it on any cut of beef, lamb, pork, chicken, or fish. Sprinkle it on, and cook over an indirect heat. When grilling or in a pan keep a watchful eye out for charring or scorching.
Heat Level: Low