Santa Maria Tri-Tip
I just made a tri-tip tonight with the Santa Maria rub and it was a complete home run. I'm on my iPad right now, I'll post pictures tomorrow after work.
My wife, who doesn't eat much meat, loved it. The flavors came through great and held up to a 600 degree sear.
This rub is now gonna be a staple in my spice race. I can't wait to try the others!
Here it is fresh from the butcher...
Rubbed with the Santa Maria rub and left overnight...
Right before throwing it on the Primo XL...
Cooked at 275 degrees until internal temp of 120 degrees...
Seared above 600 degrees for three minutes per side...
Sliced thick with a Chimichurri sauce....
Just saw this. That tip looks excellent!!!
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