Tri Tip Dry Rub Recipes

Tri Tip Dry Rub Recipes

Tri Tip dry rub recipes

 

This page is devoted to Homemade Tri Tip dry rub recipes. The recipes shown here are alternates to our Pure Santa Maria Dry Rub and our Tri Tip, Steak and Rib Rub both Dry Rubs are superior blends of herbs and spices that improve upon the old standard Santa Maria Style Tri Tip Dry Rub Recipe. For an additional collection of recipes click to see our eBook 12 Days of Tri Tip.

 

**Right Now you can buy Jake's Righteous Tri Tip, Steak and Rib Rub at a great price. This is an award winning Tri Tip Rub that takes out all the effort necessary to collect the spices, blend the ingredients and hopefully achieve good results. Save yourself the effort click this link and Order Jake's Award Winning Righteous Rub (Tri Tip Rub ) Today.

 

Culinary Style Tri Tip Dry Rub Recipe

  • 1 tablespoon fresh ground black pepper
  • 2 teaspoons salt
  • 1/2 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon cayenne pepper
  • 1/2 tsp Dijon mustard
  • 1/3 cup red wine vinegar
  • 1/3 cup vegetable oil
  • 4 cloves crushed garlic

 

Citrus Style Tri Tip, Dry Rub Recipe

  • 4 teaspoons Garlic Powder
  • 2 teaspoons Paprika
  • 2 teaspoons Dried Orange Peel
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Kosher Salt 

 

Homemade Cajun Tri Tip Dry Rub Recipe

  • 8 tablespoons paprika
  • 3 tablespoons cayenne
  • 6 tablespoons ground black pepper
  • 4 tablespoons garlic ground
  • 3 tablespoons onion ground
  • 6 tablespoons sea salt
  • 2 tablespoons ground cumin
  • 4 tablespoons dried oregano
  • 4 tablespoons dried thyme

 

Santa Maria Basic

  • 3 Tablespoons Granulated Garlic
  • 2 Tablespoons Salt
  • 2 Tablespoons Coarse Ground Black Pepper

 

Brown Sugar Sweet and Spicy

  • 1 teaspoon ground black pepper
  • 2 teaspoons ground cumin
  • 1 tablespoon Hungarian paprika
  • 1/2 teaspoon ground coriander seed
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon brown sugar
  • 2 teaspoons granulated garlic
  • 1 tablespoon Kosher salt

 

Santa Maria Tri Tip Brown Sugar Basic

  • 3 Tablespoons Granulated Garlic
  • 2 Tablespoons Salt
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Coarse Ground Black Pepper

Garlic Dominant

  • 5 tsp granulated garlic
  • 2 Tbsp Kosher salt
  • 1 Tbsp ground black pepper
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powderv
  • 2 tsp mustard powder

Although these Tri Tip Dry Rub Recipes are perfect for Tri Tip, they can all be used on select pieces of beef, chicken, pork ribs, beef ribs and fish. Select one, mix and sample on your favorite meat.

 

**In our e Learning section we've added an ebook entitled 12 Days of Tri Tip Recipes . This is a great collection of Jake's 12 best Tri Tip recipes that we've used over the years. Recipes like Homemade Herb Based, Tri Tip Standard, Basic Tri Tip, Quick and Dirty Tri Tip, Sandwich Style Tri Tip recipes and more are all included in this eBook. The eBook is a limited edition series and is available while supplies last. Click the link to Order Now. Downloads will be emailed to your favorite email address. (Although shown note there is NO shipping cost as this is a download. Just click continue and follow to Checkout). 

 

To help out our many customers requests we are including instructions on How To Make Tri Tip...see below:

 

 

Ingredients Needed:

 

-Yellow Mustard

- Jake's Dry Rubs (Tri Tip Rub or Santa Maria Rub)

-Charcoal Grill

-Charocoal

-Red Oak Firewood soaked for 20 minutes in water

Sharp Knife

-Plastic bags or sealed container

 

We'll start with how we make Tri Tip here at Jake's Famous Foods.  We do a couple of things that maybe a lot of folks don't do but the results are always phenomenal.  So, let's get started.

 

 

1. Once you've selected your Tri Tip from either the grocer or butcher you'll want to thoroughly clean the Tri Tip.  Cleaning with just regular water is the preferred method that does not leave any residue on the meat.

 

 

2. You'll want to trim off any excessive fat.  When we say excessive what we mean is that a good Tri Tip requires some fat on the meat.  The fat breaks down in the cooking process and adds additional flavor to the meat.  Here in the Tri Tip region we call it fat cap.  So leave enough fat cap on the meat so that it will add additional flavor.

 

 

3. Prepping the meat is fairly simple but it does take some time.  After you've trimmed off the excessive fat and cleaned the meat a second time pat the meat dry with a paper towel.  Once the meat is reasonably dry take some standard yellow mustard in a squirt bottle and squirt that all over the Tri Tip.  Keep in mind the mustard can be just average style that you would find in a dollar store.  Once the meat is squirted rub the yellow mustard all over the meat ensuring that all of it is covered.  **A Note on the mustard process.  We add mustard to the meat because it adds additional strength in breaking down the muscle fibers of the meat.  The mustard will be absorbed into the meat and it will add a slight tartness to the meat which is highly desired when cooked.

 

 

4. Once the meat is covered with the mustard place in a container for resting.  You'll want to rest the meat for a minimum of 1 hour and a maximum of 12 hours.  Anything beyond 12 hours and basically the meat starts to turn to pulp.  So, rest the meat a good two hours if you can spare it. 

 

 

5. After resting you'll want to add either one of our Famous Tri Tip, Steak and Rib Rub or the traditional Pure Santa Maria Dry Rub  Just click on either term and you will be transported to their respective pages.  Coat and / rub the meat with either dry rub and be a little generous with the rub.  This is a fairly dense meat and basically you'll just be delivering the rub into the first 1 inch layer of the meat.  After the rub is applied allow the meat to rest again in a cool dry place perferably your refrigerator for at least 1 hour and 2 if you can do it. 

 

 

6. Now your cooking time is going to take at least two hours or more so we want to make sure you get your grill ready.  If using a charcoal grill you'll want to get the coals started in plenty of time ahead of the cooking.  Here a good step after the meat has rested remove it from the refrigerator and place it in a sealed container on your counter.  At the same time go out and start your charcoal grill.  Note, you're grill will take anywhere from 15 to 30 minutes to reach a peak cooking temperature and during that time the meat will be resting getting ever closer to ambient room temperature.  We do this so that the meat doesn't have to start on the grill flat cold which will take longer to cook and may actually deliver a poorer flavor to the meat. 

 

 

7. Once the grill is ready add the soaked Red Oak Firewood onto the charcoals.  The Red Oak will deliver a really nice flavor to the meat in addition to the dry rub.  Keep in mind you'll want to sear the meat before the standard cooking process.  Turn the meat on the fat cap and sear that side for about 4 to 6 minutes, then turn the meat and continue searing until all sides have had at least 4- to 6 minutes of searing.  Here's one of the most important steps.  Once all sides are seared you will place the meat on the indirect side of the grill meaning away from the direct heat.  The fat cap should be on the upside of the meat.  Turning the meat this way will allow a melting effect and will increase the flavor of the meat. 

 

 

8. Place the lid on the grill and allow the meat to cook for 30 minutes.  After 30 minutes remove the lid and place a thermometer into the meat about half way through.  You'll be checking temperatures at this point.  We know that the optimum temperature can't certainly be reached in 30 minutes but this will give us a gauge as to whether or not the heat is too hot or too cold.  If too hot then notch down the vents on the bottom of the grill.  If too cold open the vents more or add a few more charcoals.  You can expect that each charcoal briquette will deliver about 85 degrees of heat when ashed white so use this basic guide to determine how many charcoals to add if your grill is too cold.  One other thing to remember is everytime you remove the lid you lose about 5 to 10 minutes of cooking time.  As a friend of mine once said..."if you're lookin' you're not cookin' " which is very true try to keep the lid removals to a minimum.

 

 

9. After about two hours you'll want to decide what you're final results will look like.  Do you want the meat medium rare, or medium and if you have to medium well.  I like medium so I tend to let the meat cook until it reaches about 130 to 135 degrees.  Here's a secret: at the very beginning before you grill the meat cut off a small section about 3 inches and sear and turn just like the larger portion.  Use this small section as a tester to determine what the larger portion will look like at the end.  Test this portion to see if you have reached your desired temperature.

 

 

10. Once your desired temperature is reached you MUST perform this step next if you want your meat to be juicy.  You MUST wrap the meat and let it rest on your stove or cooktop for at least 20 to 30 minutes.  These resting process will create a capillary action effect drawing the liquids into the meat.  If you took the meat directly from the grill and started cutting the juices of the meat would spill out and your meat would be soaked.  In addition the more liquid loss the tougher the meat. 

 

 

11.  After resting cutting the meat the right way is critical.  Place the meat on the cutting board and with a sharp knife you'll want to slice off sections that are at least 1/4 inch wide.  Another critical thing is direction for cutting the meat.  You'll want to ensure that you cut perpendicular to the grain of the meat.  The best way to describe it is if you stretch out your hand so that all your fingers are together then place your other hand on top so that your palm is facing you and it rests on all the knuckles.  If this was a knife this would be considered perpendicular.  The same applies to the meat because of where the meat originally comes from there is a degree of musculature that runs within the meat.  Cutting in a perpendicular fashion opposite of the grain of the meat will allow the meat to chew to perfection.  If you cut the meat with the grain where you'll be able to see lines formed in the meat the meat will be chewy so all that hard work will be for not. 

 

 

That's how we make Tri Tip on a Weber grill.  If you have any questions don't hesitate to write us at jakesfamousfoods@gmail.com

 

 

Happy Tri Tip!

 

 

Use Code 1707200910 with any item and receive a 10% discount.

 

Learn More About What Makes A Spice Rub?

 

 



This product was added to our catalog on Thursday 21 September, 2017.


Learn more about Memphis and Memphis Style Barbecue, Barbecue Sauce and

Learn more about Dry Spice Rubs known as Dry Rubs

Learn more about how we barbecue by reading our Barbecue Cooking Blog,


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Jake's Famous Foods, LLC
14252 Culver Drive A-214 Irvine, CA 92604 US
Phone: 9492086185 Website: http://jakesfamousfoods.com/