Tri Tip Dry Rub Recipe

Reviews (96)

Most helpful positive review

Made this for dinner guests last night and got rave reviews. I think the next time I make it I will cut the salt in half. Read More

Most helpful critical review

I'm from the Central Coast, near Santa Maria. The original recipe also uses parsley and a little sugar. One thing I do, is if there is alot of fat on one side of the tri tip, I slice it off in 1 piece, then lay it over the top of the meat as you grill it, it gives it alot of flavor, makes it juicy, and protects it from burning too! Read More

95 Ratings

5 star values: 63
4 star values: 22
3 star values: 7
2 star values: 2
1 star values: 1

If you truly want Santa Maria style bbq. you will need to add dried parsly to your rub. and when cooking you only sear the fat side of the meat.let it burn for 10-12 min. it will be ok because you trim the fat side before serving. also never use a fork to turn your roast, invest in a good pair of tongs. Once you poke the meat you will loose all of the juice and flavor. and by the way I grew up in a lil town called Guadalupe Ca. it is right next to Santa Maria. That is where i learned how to cook Tri Tip. and I have never had a complaint.. Read More

Made this for dinner guests last night and got rave reviews. I think the next time I make it I will cut the salt in half. Read More

Excellent rub - I used Kosher salt instead of table salt - and ground all ingredients pestle and mortar style. Then I rubbed the roast and wrapped in foil and put in frige for 6 hours- WOW what flavor. Read More

Loved it - loved it! My husband is the tri-tip expert and he even raved. Added just a tsp. of chili powder. Let the meat "marinate" in the rub in the fridge a couple of hours before we cooked it. Won't do our tri-tip any other way. Thank you Fawn! Read More

Great recipe - after reading the other reviews I halved the salt pepper and the garlic then added about 1/2 t. of cumin and 1 t. of chili powder. For the simplicity of this recipe this is a real winner that we will have again. Read More

nice i added the parsley my family loved this. Read More

I grew up in Santa Maria and this is authentic. We like lots of spice in my house so I just sprinkle all three liberally. No need for measuring and it is soooo good. Also remember to get a nice peice of tri-tip. It's not too hard to find bad ones which are stringy and tough. Read More

Loved it! We ate almost 2.5 pounds between 2 of us in one sitting ( candied sweet potatoes). Just added some parsley about a tbsp. and let the coated tri tip sit in the fridge over night. Seared it on both sides in a hot pan and finished in oven (set to broil). Turned out super tender! Just takes a little longer than on hot grill I suppose. I think I left it in the oven for about 40 minutes. Read More