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Southwest Beef Tri Tip Santa Maria style - Killer rub!

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  • Southwest Beef Tri Tip Santa Maria style - Killer rub!

    Hi all, I have been wanting to do this rub recipe for some time. I ran across it months ago and altered it a bit by adding 2 tsp. of Cayenne pepper and fresh minced rosemary. I also did a pre sear method where I seared each side of the Tri Tip for 4 minutes per side then I moved the roast to the right side of my cooker, removed the Argentine grates and closed the hood to finish with a slow indirect cook @ 275 degrees. All this with an oak wood fire. Then end result was a killer crust and a pink juicy middle. My son said it was my best Tri tip to date. He's a beef eater...

    Check it out, I highly recommend this rub.

    My Recipe Details

    <iframe width="750" height="563" src="//www.youtube.com/embed/emYE2yMc38g" frameborder="0" allowfullscreen></iframe>

    Ingredients:

    Rub

    1 Tbsp. Kosher Salt
    1 Tbsp. Coarse Ground Black Pepper
    1 Tbsp. Garlic Powder
    1 Tbsp. Onion Powder
    1 Tbsp. Dried Oregano
    2 Tsp. Cayenne Pepper
    1/2 Tsp. Dried Sage
    1 Tsp. Fresh Minced Rosemary

    Other

    1 Three pound Tri Tip Roast
    2 Tbsp. Extra Virgin Olive Oil

    Pics






    Here's two more I did two days later. This time I slow cooked them.
    Last edited by Wingman; 09-15-2013, 05:58 PM.
    Smoke it.. and they will come!

    Rob
    Recipes & Smokes in HD Video
    SmokingPit.com



    Yoder YS640
    Yoder Wichita
    Arizona BBQ Outfitters Scottsdale
    Camp Chef FTG600 Flat Top Griddle
    Blackstone 22" Flat Top Griddle


  • #2


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    • #3
      Say hey bud that looks fan-diddly-tastic. How'd the rosemary do against the cayenne? I am just about to go grocery shopping and was going to get chicken for this week BBQ, but I think I may be doing a tip. Again great stuff dude.

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      • #4
        Originally posted by gmotoman View Post
        Say hey bud that looks fan-diddly-tastic. How'd the rosemary do against the cayenne? I am just about to go grocery shopping and was going to get chicken for this week BBQ, but I think I may be doing a tip. Again great stuff dude.
        Thanks G! The rosemary was a wonderful addition. But still not over powering. If you give this a try I bet you will be amazed. I was. If you don't like heat just use half the stated Cayenne. I was happy with the end result.
        Smoke it.. and they will come!

        Rob
        Recipes & Smokes in HD Video
        SmokingPit.com



        Yoder YS640
        Yoder Wichita
        Arizona BBQ Outfitters Scottsdale
        Camp Chef FTG600 Flat Top Griddle
        Blackstone 22" Flat Top Griddle

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        • #5
          Fantastic. to ya for a great show...
          ---------------------------------------------------
          I plan ahead, that way I don't do anything right now.
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          KCBS CBJ

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          • #6
            Great looking T.T. there Rob!! once again a wonderful cook! Im a big fan of fresh rosemary!
            Brian

            Certified Sausage & Pepper Head
            Yoder YS640
            Weber Genesis
            Weber 18.5" Kettle
            Weber Performer
            Misfit # 1899

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            • #7
              It doesn't look like much cayenne - but 'happy with the end result' from the man who eats ghost peppers - does have me kinda worried

              Kinda looks like the basic rub I recommend to people starting out making their own. Sure isn't anything there to argue with

              Beef looks fabulous as well.

              what's an 'argentine grate' ?
              Made In England - Fine Tuned By The USA
              Just call me 'One Grind'



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              • #8
                Great lookin Tri Rob!

                Originally posted by curious aardvark View Post
                what's an 'argentine grate' ?
                The grate 4 pictures down, the one with the angle iron Alex. they are slightly canted so the juices run off to a collection tray. If I ever build another I''l definately be using that idea in some way.
                JT

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                • #9
                  That's a nice looking Tri Tip. Tri Tip has become my favorite meat to roast on the grill. And that one, looks perfect.

                  Ed
                  Yoder YS480
                  Yoder Cheyenne
                  Weber Kettle w/ Rotissieri
                  Kettlepizza

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                  • #10
                    I've hear great things about a Santa Maria style rub on Tri Tips and I've wanted to try it. But ever since I found Tri Tips and started with Tatonka Dust I haven't had a reason to swap things up.
                    I'll have to give that run a try on one of the Tri Tips I have in my freezer. Great cook!!!
                    Propane Smoke Shack
                    UDS
                    Great Outdoors Smoky Mountain
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                    • #11
                      Beautiful job, as usual, Rob! Going to give that rub a try! Thanks!
                      Becky
                      *****

                      https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn

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                      • #12
                        It ... Could ... Go ... All ... The ... Way!

                        Rob goes yard again.

                        Definitely going to roll this one. Thanks yet again, Wingman!

                        BTW, you mentioned in the pizza grill thread that you were relocating. Hope you will have a view to match your current one for the outdoor video shots. Always love looking at the sound in the background.
                        Last edited by Wingman; 09-10-2013, 11:51 AM.
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                        • #13
                          Yep, a nice few will be present.
                          Smoke it.. and they will come!

                          Rob
                          Recipes & Smokes in HD Video
                          SmokingPit.com



                          Yoder YS640
                          Yoder Wichita
                          Arizona BBQ Outfitters Scottsdale
                          Camp Chef FTG600 Flat Top Griddle
                          Blackstone 22" Flat Top Griddle

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                          • #14
                            Freakin' Awesome Smoke again, Rob!!!---------

                            Thanks,
                            Bear
                            Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                            Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                            Mom & 4 Cub litter---Potter County, PA:

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                            • #15
                              Excellent!!
                              Pete
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