Our Santa Maria BBQ Rub is inspired by the style of barbecue from California. A blend of two types of sugar, sea salt, hungarian paprika, rosemary, and spices. This is a light rosemary flavour rub thats not spicy, and is great on lamb, beef, and fries.
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 seasoned.
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.