Rub for tri tip

jorbroni · 02-01-2011, 06:48 PM

Hey guys

Do any of you have a good rub recipe for tri tip?

Meat Burner · 02-01-2011, 06:51 PM

We usually use Montreal Steal Seasoning. Simple garlic, salt, and pepper will work just fine as that cut of meat doesn't need much. Let us know what you decide to do.

nm2769 · 02-01-2011, 07:04 PM

I use Montreal, Lowery's, garlic powder, onion power,and course ground black pepper. Um good

SoCalWJS · 02-01-2011, 07:19 PM

Variations of:

Salt, pepper, garlic powder, onion powder - these are the basics (add crushed parsley if desired) - ratio is variable depending on personal taste.

optional:(premades) Montreal steak seasoning, SuzyQ's, Lindberg(Sniders), Rub Co's Santa Maria seasoning, Jocko's.

landarc · 02-01-2011, 07:25 PM

If I am trying to emulate Santa Maria style:
Equal parts kosher salt and medium grind black pepper
1/4 to 1/2 parts granulated garlic and onion
1/8 part dried citrus peel

When doing something a little more...
Simply Marvelous Sweet and Spicy is excellent

Mitch · 02-01-2011, 07:46 PM

Salt and nothing else. Black pepper burns and gets a vitter taste imo. Seasoning is for after meat had been cooked over high heat.

Meat Burner · 02-01-2011, 08:20 PM

Never had any bitter tastes. We sear a couple of minutes and then go indirect the rest of the time. We don't burn (at least intentionally) any thing in the rub. Try a few different ways and let us all know what works for you.

Bigdog · 02-01-2011, 09:23 PM

Last time I cooked them I used Simply Marv's Cherry. It was farkin awesome.

BBQ Grail · 02-01-2011, 09:28 PM

Salt & Pepper

Saiko · 02-01-2011, 09:39 PM

My version of the Santa Maria Rub: 3 tsp kosher salt, 2 tsp each of granulated garlic, crushed dried parsley and coarse black pepper. Reverse seared over red oak. Pretty much the only way I do tri-tip now days.

BBQ Grail · 02-01-2011, 09:40 PM

Quote:

Originally Posted by Bigdog

Last time I cooked them I used Simply Marv's Cherry. It was farkin awesome.

Marv's got a rub?

RAZORBACK JIM · 02-01-2011, 09:43 PM

It appears that almost everyone is on the same page.

Jim

inv3ctiv3 · 02-01-2011, 10:06 PM

I cook tri-tip about once a week and I cook it only over oak and the best reaction I get is: Lawry's, Garlic Powder, LOTS of Black Pepper, Cumin and Paprika. I sometimes will throw on some brown sugar, it depends.

huminie · 02-01-2011, 10:12 PM

I use kosher salt, black pepper, granulated garlic and paprika. Sometimes I will add some sort of hot chili powder for some heat.

LTG · 02-01-2011, 10:19 PM

I just did one of them on saturday. I used coarse ground black pepper, kosher salt, granulated garlic, and cajun seasoning. Cooked over lump with a couple of chunks of hickory.

02-01-2011, 06:48 PM	#1
jorbroni Is lookin for wood to cook with. Join Date: 11-02-10 Location: Dallas TX Downloads: 0 Uploads: 0	Rub for tri tip Hey guys Do any of you have a good rub recipe for tri tip?

02-01-2011, 06:51 PM	#2
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	We usually use Montreal Steal Seasoning. Simple garlic, salt, and pepper will work just fine as that cut of meat doesn't need much. Let us know what you decide to do. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

02-01-2011, 07:19 PM	#4
SoCalWJS On the road to being a farker Join Date: 09-19-09 Location: Mountains of SoCal Downloads: 0 Uploads: 0	Variations of: Salt, pepper, garlic powder, onion powder - these are the basics (add crushed parsley if desired) - ratio is variable depending on personal taste. optional:(premades) Montreal steak seasoning, SuzyQ's, Lindberg(Sniders), Rub Co's Santa Maria seasoning, Jocko's. __________________ LBGEx2, Santa Maria Pit, OK Joe Offset, 3 Sizes Weber kettle.

02-01-2011, 07:25 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	If I am trying to emulate Santa Maria style: Equal parts kosher salt and medium grind black pepper 1/4 to 1/2 parts granulated garlic and onion 1/8 part dried citrus peel When doing something a little more... Simply Marvelous Sweet and Spicy is excellent __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

02-01-2011, 08:20 PM	#7
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	Never had any bitter tastes. We sear a couple of minutes and then go indirect the rest of the time. We don't burn (at least intentionally) any thing in the rub. Try a few different ways and let us all know what works for you. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

02-01-2011, 07:04 PM	#3
nm2769 Is lookin for wood to cook with. Join Date: 01-29-11 Location: Cartersville, GA Downloads: 0 Uploads: 0	I use Montreal, Lowery's, garlic powder, onion power,and course ground black pepper. Um good

02-01-2011, 07:46 PM	#6
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE Downloads: 0 Uploads: 0	Salt and nothing else. Black pepper burns and gets a vitter taste imo. Seasoning is for after meat had been cooked over high heat.

02-01-2011, 09:23 PM	#8
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas Downloads: 0 Uploads: 0	Last time I cooked them I used Simply Marv's Cherry. It was farkin awesome. __________________ Bigdog Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

02-01-2011, 09:28 PM	#9
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	Salt & Pepper __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

02-01-2011, 09:39 PM	#10
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA Downloads: 0 Uploads: 0	My version of the Santa Maria Rub: 3 tsp kosher salt, 2 tsp each of granulated garlic, crushed dried parsley and coarse black pepper. Reverse seared over red oak. Pretty much the only way I do tri-tip now days. __________________ Shelter me from the powder and the finger Cover me with the thought that pulled the trigger Think of me as one you'd never figured Would fade away so young With so much left undone For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm

02-01-2011, 09:43 PM	#12
RAZORBACK JIM Full Fledged Farker Join Date: 12-08-10 Location: Maryville Tn Downloads: 0 Uploads: 0	It appears that almost everyone is on the same page. Jim __________________ BUBBA KEG CONVECTION GRILL (2) VISION GRILLS KAMADO PRO CERAMIC CHAR-GRILLER AKORN WEBER GENESIS E 310 SS WEBER PERFORMER (2) WEBER SMOKEY JOE (3) SMOKINTEX PRO 1400 (2) BBQ GURU RED THERAPEN PIT-MASTER IQ 110

02-01-2011, 10:06 PM	#13
inv3ctiv3 is one Smokin' Farker Join Date: 01-05-11 Location: Santa Barbara, CA Downloads: 0 Uploads: 0	I cook tri-tip about once a week and I cook it only over oak and the best reaction I get is: Lawry's, Garlic Powder, LOTS of Black Pepper, Cumin and Paprika. I sometimes will throw on some brown sugar, it depends. __________________ Jim Bob BBQ - 18.5" WSM - 22.5" Weber Master Touch Green - UDS - RED Thermapen

02-01-2011, 10:12 PM	#14
huminie is one Smokin' Farker Join Date: 07-11-10 Location: Gilroy, CA Downloads: 0 Uploads: 0	I use kosher salt, black pepper, granulated garlic and paprika. Sometimes I will add some sort of hot chili powder for some heat. __________________ 2011 CBBQA Rookie ToY - 6th Overall, 2012 American Royal Invitational - Huminie's Hogalicious BBQ

02-01-2011, 10:19 PM	#15
LTG On the road to being a farker Join Date: 02-08-10 Location: Springfield, IL Downloads: 0 Uploads: 0	I just did one of them on saturday. I used coarse ground black pepper, kosher salt, granulated garlic, and cajun seasoning. Cooked over lump with a couple of chunks of hickory. __________________ Jambo Jr, 22.5" WSM, 22.5" kettle, C-G Akorn

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