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Need a good dry rub for Tri Tip...

I plan on slow cooking a tri tip on the grill tonight. Any good rub recipes you'd like to suggest?

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  1. my old classic, kali chile powder, salt, sugar, black pepper, onion powder, garlic powder.

    1 Reply
    1. re: dano

      Would that be equal proportions of each?

    2. The Santa Maria style barbeque is grilled over red oak, and rubbed with garlic, salt and fresh black pepper.
      Grind the spices together with a mortar and pestle, rub it on, and let it work it's magic.

      2 Replies
      1. re: Phood

        that's the classic rub -- works out great. Red oak is the key. Sometimes we add lemon pepper to the mix -- that was the "secret ingredient" when I lived in Lompoc 20 years ago and we could get tri tip for $1.50/pound because it no one had ever heard of it outside of SB County!

        1. re: djh

          Thanks for taking the time to post this dry rub. I am ruined for beef after traveling out there.

      2. This has worked well for us:

        1/2 Tablespoon sea salt
        1/2 Tablespoon cracked black peppercorns
        1 Tablespoon minced garlic
        1 Tablespoon grated fresh ginger root
        1 Tablespoon soy sauce
        1/2 Tablespoon white pepper
        1 Tablespoon brown sugar
        Mix all the ingredients well, cover the meat with them and place in plastic bag in
        refrigerator at least an hour,
        better overnight.

        FWIW, to cook, I always sear over direct heat 5 min per side, then indirect until internal about 115-120, usually about 20-30 min depending on size

        1. My version of a southern style bbq, great for smoking with apple wood (what I always use with everything).

          6 parts brown suger
          2 parts fresh minced garlic (straight out of a press is what I do)
          1 part cumin
          1 part paprika
          1 part chipotle powder
          1 part Adobo powder
          1 part salt (kosher is best, can use as much as 3 parts)
          1 part black pepper (fresh ground)
          1 part white pepper
          1 part mustard seed

          1. Equal parts Mexican chile powder, cumin and paprika. S+P to taste.