Our Santa Maria Style Tri Tip Rub Recipes are a collection of our best and favorite mouthwatering versions of Tri Tip. Jake's Famous brand Santa Maria Dry Rub and our Tri Tip Steak and Rib Rub for sale are both superior blends of herbs and spices that improve upon the old standard Santa Maria Style Tri-Tip Dry Rub. For an additional collection of recipes click to see our eBook 12 Days of Tri Tip.
Over the years Santa Maria Style Tri-Tip Ribs has become a mainstay on the barbecue scene. True Santa Maria Valley roasts that are seasoned to create a true Western bbq. We seasoned our tri-tip with our Tri-Tip, Steak and Rib Natural Dry Rub then we let the tri-tip roasts marinate in the tri-tip rub seasoning for a minimum of an hour. The roasts are allowed to rest either covered or uncovered in the fridge. As for wood smoke we like using wood fire (Red Oak) or Charcoal with smoking chips. It's a good practice to soak wood chips no matter what type for about an hour. This will allow the chips to burn slower and produce a higher level of smoke. When the chips are soaked you can use a handful or about 5 ounces in a chip box or placed directly on the coals to start the process.
For cooking if I can't use a grill then I use a cast iron pan on high heat. I season the pan with a little butter first then add one (1) steak at a time. Before cooking I cut off a small portion of the roast and cook that alongside the larger roast. This allows me to check the cooking status of the tri-tip without cutting into the larger roast releasing the juices. I sear the tri-tip about 8 minutes per side depending on the thickness of the steaks. Once seared I grill the roasts for about 2-1/2 hours then I rest the tri-tip for about 30 minutes. I take BBQ Sauce or our special recipe Bourbon Glaze warm that and hold for serving with the tri-tip roast. That warmed sauce becomes more of a condiment at this point and my guests are afforded the opportunity to lather on as much sauce as they prefer during their eating process.
**When many people asked about what they would want more of in their lives. At a rate of 8 out of 10 answer, they wish they had more TIME. And while we can't give you more time, we can certainly reduce the amount of it you waste on non productive things. Yes, you could write down these recipes and gather the ingredients, blend them and walk through the marinating process. And yes, you could go through the motions of testing and marinating and testing and marinating to find out which one works best.
By using our Tri Tip Rub we've completely removed the guesswork from the process. Our website in existence right here on this website hosts 3 outstanding tri tip rubs for your to use. We reduce the necessity to locate all the materials needed to build the bbq rub. And if move quickly you could have your favorite of our three tri tip rubs in your hands tomorrow. That's right if your order any time between Monday and Thursday you could have the tri tip rub of you desire in your hands as quickly as possible. Take time out to see our different dry rubs:
Listen and see Jake discuss our Pure Santa Maria BBQ Rub for sale
A full flavored Santa Maria Style Tri Tip natural Dry Rub recipe with bold hints of smoked hickory salt, rich brown sugar, savory granulated garlic, onions, coarse ground black pepper and the most perfect blend of tarragon and oregano.
Jake's Famous Traditional Tri Tip Rub Pure Santa Maria Dry Rub
How fantastic it is this straightforward, no frills, all action Santa Maria inspired dry rub. Combining rich hints of wholesome garlic, coarse ground black pepper, smoked kosher salt, the freshest parsley and hints of onion and mustard.
Santa Barbara Rub
With the perfect blend of spices and herbs you can build your best homemade recipes. These righteous blends of New Mexico Chili powder, cayenne, smoked hickory salt, golden brown sugar, granulated garlic, onion and more make this the essential barbecue rub. A rub that not only delivers its best flavors to perfect tri tip but increase peak flavor with the right hints of smokiness. This is a key pillar dry rub in our collection of bbq rubs.
Get these dry rubs Today! When it comes to making tri tip you want to deliver proven results. We've taken all the guessing, and time loss. Use our code: 1707200910 to get an extra 10% OFF your purchase at Checkout.
Time is of the essence Order Today!
Tri Tip Rub Recipe Santa Maria
Citrus Style Tri Tip, Dry Rub Recipe
Homemade Cajun Tri Tip Dry Rub Recipe
Santa Maria Tri Tip Rub Recipe Basic
Tri Tip Rub Recipe Brown Sugar Sweet and Spicy
Santa Maria Tri Tip Brown Sugar Basic
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.
As Tri Tip is such a popular form of meat and barbecue we've created and eBook withour our eBook Learning section entitled 12 Days of Tri-Tip Recipes. This is a group of Jake's 12 best Tri-Tip recipes that we've used over the years. Recipes for Homemade Herb Based Tri Tip, Basic Tri-Tip, andwich Style Tri-Tip recipes and more. 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).
Ingredients For Tri Tip Preparation and Grilling:
Jake's Dry Rubs Tri Tip Steak and Rib Rub or Santa Maria Dry Rub
Red Oak Firewood soaked for 20 minutes in water
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 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 preferably 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 cook top 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. Managing the texture of meat is critical but it can be affected if the meat has been cut the wrong way. Follow these steps to ensure you get the best texture results. 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 grill Tri-Tip on a Weber grill. For answers to questions you can contact us or write us at email@example.com. Whether you're looking for Tri-Tip Dry Rub Brown Sugar recipe, Homemade Cajun Tri Tip Recipe, Santa Maria Tri-Tip Recipe, Garlic Dominant recipe or more recipes checkout all the recipes and ideas on our website: Jake's Famous Foods
Happy Tri Tip!
Use Code 1707200910 with any item and receive a 10% discount.
Find out What Makes A Tri Tip Rub and Spice Rub
To help you get started on more than Tri Tip we've added a videon on how we make Ribs using our Santa Maria Dry Rub and Tri-Tip, Steak and Rib rub blend:
From time to time customers have questions regarding Privacy information. Please see our Privacy Page
This product was added to our catalog on Thursday 21 September, 2017.