The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
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Reviewed: Oct. 26, 2009
I thought that this rub was yummy. I have used other Santa Maria rubs that were way more complicated and this one was easy and very flavorful. Thanks for posting the recipe.
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Cooking Level: Expert

Living In: Brookings, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Aug. 20, 2009
I live in No. California...and have been rubbing my tri tip like this for years. It really brings out the natural flavor of the meat. I will also squeeze a lemon or two over the meat, and let it sit for 6 hours in the fridge. Tenderizes and gives a good flavor to it...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 11, 2009
Very Good & Easy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: May 19, 2009
Followed this recipe exactly. Such a great flavor and so tender! I didn't cook as long as the recipe says. I like it a little pink in the middle.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: May 5, 2009
Flavorful and tender! My family loves this.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 4, 2009
This is a basic rub and was very good. I added parsley based on the other reviews, and use grains of paradise for about half of the pepper.
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Cooking Level: Expert

Home Town: Yakima, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 21, 2008
Way too peppery!!! 2 Tablespoons is way too much. I doubted it as I read it but I really wanted to follow the recipe. I put it on the grill and it was so "cakey" with the rub that I decided to scrape some of it off. I am glad that I did. It was still pretty peppery even after all that. Don't think that I will be making this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jul. 3, 2008
Really easy, followed other review advice by adding just a hint of Brown sugar, and onion powder. Came out great!! I used the leftovers for sandwiches the next day. Awesome!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: May 1, 2008
Nice basic rub. I added paprika and onion powder. After sprinkling the meat with this rub, I drizzled with olive oil. It helped keep the rub on the meat during cooking. It rendered a flavorful, juicy tri tip.
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Cooking Level: Intermediate

Home Town: Anaheim, California, USA
Living In: Corona, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 3, 2007
This is a super simple recipe and tastes great. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 16, 2007
excellent flavor. doesn't need a thing.
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Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 23, 2007
Awesome, had a pool party, the tri-tiP was a BIG HIT.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 12, 2007
I make tri tip every chance I get... Since finding the recipe for the "Original Santa Maria Rub" my friends and family won't stop asking me to make it. I used a little less salt and added some ground mustard... Great!
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Cooking Level: Expert

Home Town: Walnut Creek, California, USA
Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 2, 2007
Absolutely what I was looking for! I used to live in Central California and missed these tri tips so much. Now that I've found a source for them here in Florida, I will make this very often!
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Cooking Level: Expert

Home Town: Stockton, California, USA
Living In: Pensacola, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 5, 2006
This tastes so good - my husband and I have made it a dozen times! It takes our gas grill about an hour - but it's worth the wait.
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Cooking Level: Beginning

Home Town: Redlands, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: May 11, 2006
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!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 15, 2005
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..
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Aug. 2, 2005
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.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: May 31, 2005
Good but Definitley cut back on the cumin.
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Cooking Level: Intermediate

Home Town: Chewelah, Washington, USA
Living In: East Wenatchee, Washington, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 11, 2005
This was WAY TOO salty and the flavor was horrible...I will stick with the "all-purpose rub for meat" recipe I already got off this site!
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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