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My wife and I have fallen in love with this rub so I wanted to make this its own thread for those that may want to find it sometime to give it a try.

Santa Maria Rub

1 tablespoon black pepper, fresh-ground
2 teaspoons granulated garlic
1 teaspoon granulated onion
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
1 teaspoon rosemary
1 teaspoon salt

I make some multiple of this to always have on hand.

It is excellent on Tri Tip. It's a simple rub that has a distinctive taste and recommend you give it a try. Doesn't have to be Tri Tip. I've used it on Top Sirloin and other roasts. I think it would taste great on brisket too...try it on 10% of your brisket and see how it tastes.

Special thanks again to Tom for getting us to try Santa Maria Tri Tip (spectacular). Almost always smoke/grill our Tri Tip with this rub unless we occasionally use Yoshida Teriyaki.
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Tri-tip might be my favorite food to come out of my smoker. It's fast and delicious. Easy to make on a work night. I have used the Santa Maria rub many times. I alternate between that and a sweet rub that I buy online.

Pags-Do you still finish yours on a hot grill? I play around with the smoker finishing temp. I think 125 internal temp is what I shoot for before I throw mine on the grill. Of course the tips are always well done, but thats the cooks snack when slicing.
Yes. I almost always finish on the grill. Smoke internal to about 100* and then throw onto a hot grill. I baste with equal parts olive oil and red wine vinegar with a teaspoon of mustard mixed in to help emulsify it...nice grill flare ups. It's off the grill by 130*. Sometimes lightly sprinkle with the rub again.

I agree the Tri Tip likes the smoker.

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