recipe reviews for:

Grilled Tri-Tip with Oregon Herb Rub

“Tri-tip is a California central coast specialty, claimed to have been first introduced in the Santa Maria area. This recipe adds dill, sage, and rosemary to the basic Santa Maria recipe. Tri tip is a flavorful cut of meat that really shines when it is slow grill-roasted or smoked. Great with a green salad or layered onto French bread for a juicy beef sandwich.”

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Reviewed: Sep. 21, 2008

THE BEST!!! I wish I could give this 10 stars, it was that good! I did leave the rub on for almost 24 hours and the only thing I changed was to use granulated garlic instead of garlic salt, which worked out fine because this is a salty rub. We even accidentally cooked this a bit too long and it was still superb. I ran to the store to buy another tri-tip while they were still on sale so that I could make this again--soon. I will never cook a tri-tip any other way, now. Awesome!

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16 users found this review helpful

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StayHomeCook

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Escondido, California, USA

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Reviewed: Sep. 16, 2008

The BEST rub, ever! I live on the central coast, where Santa Maria style BBQ is #1, and this recipe surpasses that in flavor, hands down! I used it several times for family BBQ's and everyone asks me what my secret is! I cut my salt down to 1/2 TBS and use only Kosher.

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13 users found this review helpful

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thisgurlluvs2cook

Cooking Level: Expert

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Reviewed: Sep. 14, 2008

Delicious! I used a little less salt than the 1 TBSP and followed the cooking directions. Meat needed 30 min. at indirect to get to our desired taste. Will make again.

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2 users found this review helpful

Reviewer:

Tiffany

Cooking Level: Expert

Living In: Springfield, Oregon, USA

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Reviewed: Aug. 18, 2008

Amazing. I tripled it and made three on the BBQ. Awesome. Very salty, so you may not want to use all of the rub... but I personally thought it was perfect. In a party of 7 with one vegetarian 2 3/4 of the tri-tip was gone by the end of the night (6 lbs!)

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1 user found this review helpful

Reviewer:

Hugh

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 11, 2008

Very good. I think the key here is the celery salt and rosemary...possibly the sage. I usually work in a little Worcestershire or steak sauce before applying the rub (for slight carmelization), then broil each side until browned, continue to roast at 370 until done (use a meat thermometer). Amazing results every time!

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7 users found this review helpful

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Kelly Hallman

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Reviewed: Jun. 29, 2008

This was delicious and our guests raved. The only criticism we had is that it did not serve as many as the recipe stated. There were 8 of us and there was just enough for us to eat sparingly. (Fortunately, we also grilled fish so everyone had enough to eat.)

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Shandeen

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Bellingham, Washington, USA

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Reviewed: Jun. 20, 2008

This is an excellent rub for tri tip! I did sub thyme for rosemary-didn't have on hand-and only refrigerated for 3 hours but it was very tasty & tender. I especially like the method given for grilling. I've never used indirect grilling and it is the perfect method for tri tip.

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1 user found this review helpful

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GrandaWanda

Cooking Level: Intermediate

Home Town: Nicholasville, Kentucky, USA

Living In: El Dorado Hills, California, USA

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Reviewed: Jun. 12, 2008

I first had a Tri Tip when I was visiting my sister in San Diego and have been searching for something close to make at home; I was delighted to find this recipe because it is fantastic! The rub is great, but I did make 2 small adjustments. I cut the salt in half (it was a little too salty the first time around) and I added 1/4 tsp of Oregano. I've made it several times for large groups and it is always a huge hit. Thanks for sharing!

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4 users found this review helpful

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Diane

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: League City, Texas, USA

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Reviewed: Jun. 10, 2008

Perfect blend, very flavorful! The next time I make it I will triple it or more, and use it frequently. LOVED IT!

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The-Baby-Bow-Lady

Cooking Level: Expert

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Reviewed: Apr. 7, 2008

I used this on a tri tip roast but the weather wasn't so great so instead of grilling, I seared in olive oil and then roasted at 325 in the oven till done (about 1hr.15min.). I reserved a bit of the seasoning to sprinkle on to the roast after searing. It was really good. I will use again in the summer when we are grilling more.

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33 users found this review helpful

Reviewer:

Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Apr. 4, 2008

i will use this rub from now on!! so yummy and i didnt change a thing!

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Reviewer:

melissa

Cooking Level: Beginning

Home Town: Sacramento, California, USA

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Reviewed: Mar. 23, 2008

This was a great rub! My family loved it and begged me to make it again.

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MSTRIXIE70

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Reviewed: Sep. 28, 2007

This was great. The rub is delicious. I smoked it about 3 1/2 hours. I'm going to cut that down to 3 hours next time. Meat came out medium, but was still very moist.

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