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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Mama to JRG

	Cooking Level: Intermediate
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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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JennyLane

	Cooking Level: Intermediate
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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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hope03

	Cooking Level: Intermediate Home Town: Anaheim, California, USA Living In: Corona, California, USA
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Reviewed: Dec. 3, 2007

This is a super simple recipe and tastes great. Thanks!

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AZTECGIRL


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Reviewed: Oct. 16, 2007

excellent flavor. doesn't need a thing.

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browniechomp

	Cooking Level: Professional
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Reviewed: Jun. 23, 2007

Awesome, had a pool party, the tri-tiP was a BIG HIT.

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kecash


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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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Andie

	Cooking Level: Expert Home Town: Walnut Creek, California, USA Living In: Tempe, Arizona, USA
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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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Cindy Shivers

	Cooking Level: Expert Home Town: Stockton, California, USA Living In: Pensacola, Florida, USA
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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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C. Young

	Cooking Level: Beginning Home Town: Redlands, California, USA
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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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KERRYLK


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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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benny rodriguez


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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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Steve


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Reviewed: May 31, 2005

Good but Definitley cut back on the cumin.

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HISPEEDGARY

	Cooking Level: Intermediate Home Town: Chewelah, Washington, USA Living In: East Wenatchee, Washington, USA
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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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CHEFANDERSEN

	Cooking Level: Expert Living In: Seattle, Washington, USA
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Reviewed: Aug. 21, 2004

Delicious! As a previous review mentioned, I added chili powder. Used it on tri-tip - put it on and foiled meat, placed in refrigerator overnight. Everyone at our party thought it was excellent!

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THEPRIB


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Reviewed: Jul. 26, 2004

very good, alittle salty, will cut down next time

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WICKETMIKE

	Cooking Level: Beginning
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Reviewed: Mar. 23, 2004

Simple and sooooo tasty. However, I also added cumin and chili powder for a deeper, more robust flavor. Will definitely be making this again and again!

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KAREN


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