Santa Maria Dry Rub

Santa Maria Dry Rub

A coarse salt-and-pepper rub with garlic and herbs for grilling tri-tip.

Total 5 min Makes 6 oz Calories 10/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher

This Central California blend leans on kosher salt, cracked black pepper, and garlic to season beef without masking its flavor. Rub it onto tri-tip or other cuts well before grilling over oak wood for a traditional Santa Maria-style crust. It also works well on chicken or roasted vegetables.

Ingredients

  • 3 tablespoons kosher salt
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried rosemary, crushed
  • 1 tablespoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme

Method

  1. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, rosemary, oregano, paprika, cayenne, and thyme.

  2. Whisk or stir thoroughly until the herbs and spices are evenly distributed throughout the salt and pepper.

  3. Transfer the rub to an airtight jar and store in a cool, dry place for up to 6 months.

Rate this recipe

★ 4.0 (1)

Comments

    Log in to comment.

    Santa Maria Dry Rub

    This Central California blend leans on kosher salt, cracked black pepper, and garlic to season beef without masking its flavor. Rub it onto tri-tip or other cuts well before grilling over oak wood for a traditional Santa Maria-style crust. It also works well on chicken or roasted vegetables.

    5 min 6 oz 10 cal

    Ingredients

    • 3 tablespoons kosher salt
    • 2 tablespoons coarsely ground black pepper
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 tablespoon dried rosemary, crushed
    • 1 tablespoon dried oregano
    • 1 teaspoon paprika
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon dried thyme

    Method

    1. 1

      In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, rosemary, oregano, paprika, cayenne, and thyme.

    2. 2

      Whisk or stir thoroughly until the herbs and spices are evenly distributed throughout the salt and pepper.

    3. 3

      Transfer the rub to an airtight jar and store in a cool, dry place for up to 6 months.