Reviewed: Mar. 31, 2012

Yummy! We added some parsley and rosemary to the recipe. It was perfect!

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Reviewer:

MommySmith

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Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: New Market, Alabama, USA

Reviewed: Mar. 15, 2012

This makes a super cut of beef even more wonderful.

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Reviewer:

AuntE

Cooking Level: Intermediate

Home Town: East Lyme, Connecticut, USA

Living In: Lebanon, Connecticut, USA

Reviewed: Mar. 12, 2012

Nice rub. I rubbed the Tri Tip and let it rest in the fridge for more than 24 hours - nice flavor. It maybe a bit different than true Santa Maria style BBQ rub - but this is very good. Thank You for posting.

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Reviewer:

Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: Oct. 8, 2011

Yes! This was exactly as great as I remember it. I lived near Santa Maria for two years in the 80's, when I first experienced this Tri-tip. It was DH's first time having it and he LOVED it! We followed the tips of some of the reviewers and added a little parsley and I used a teaspoon of brown sugar. (I am not sure my dry parsley added any flavor). We cooked it on the grill, using hardwood kindling to get the charcoals going (no lighter fluid), then added hickory sawdust to the coals right before covering the grill for some awesome hickory smoked flavor!

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Reviewer:

Ruminantia

Reviewed: Jun. 15, 2011

After reading the recipe and reviews, I just sprinkled our tri tip heavily with organic garlic salt (containing parsley) and coarsely ground pepper and refrigerated it for 3 hours before grilling. Ours had been cut up into small pieces rather than one big roast. My husband and I and two of our children really enjoyed this, much more so than another tri tip recipe from this site that we tried last year.

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Reviewer:

ScottFamily

Cooking Level: Expert

Home Town: Warrenton, Virginia, USA

Living In: Bel Air, Maryland, USA

Reviewed: Jun. 13, 2011

My boyfriend couldn't stop talking about how good my first grilled tri-tip turned out. Thank you for sharing something so simple but so delicious. I added about a quarter cup of brown sugar and it was a great balance to the garlic, salt and pepper. I didn't realize tri-tip wasn't available nationwide, just one more reason I'm grateful to live in California.

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Reviewer:

court.nini

Reviewed: Jun. 2, 2011

We LOVE this rub. I make a triple batch adding the parsely as recommended by another reviewer. It is great on tri-tip, but I use it on all kinds of steak, and even hamburgers. I consider it one of the "staple" seasonings in my pantry.

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Reviewer:

Susan

Cooking Level: Intermediate

Reviewed: May 23, 2011

excellent rub, that said, i had a 2 lb tri tip roast and should have taken the advise of others and removed it from the grill in 25 min, i left it on for an extra 20 min and after it sat for a few minutes it cooked itself up to med well -Bumor!! but next time i will know and will use this excellent rub for sure!

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Reviewer:

PHOENIX

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Chandler, Arizona, USA

Reviewed: Jan. 29, 2011

nice, i added the parsley, my family loved this.

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Reviewer:

dmallen6

Cooking Level: Intermediate

Home Town: Hemet, California, USA

Living In: Placentia, California, USA

Reviewed: Oct. 9, 2010

Loved it! We ate almost 2.5 pounds between 2 of us in one sitting (+ candied sweet potatoes). Just added some parsley, about a tbsp., and let the coated tri tip sit in the fridge over night. Seared it on both sides in a hot pan and finished in oven (set to broil). Turned out super tender! Just takes a little longer than on hot grill I suppose. I think I left it in the oven for about 40 minutes.

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