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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 02-01-2011, 06:48 PM   #1
jorbroni
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Default Rub for tri tip

Hey guys

Do any of you have a good rub recipe for tri tip?
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Old 02-01-2011, 06:51 PM   #2
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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.
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Old 02-01-2011, 07:04 PM   #3
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I use Montreal, Lowery's, garlic powder, onion power,and course ground black pepper. Um good
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Old 02-01-2011, 07:19 PM   #4
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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.
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Old 02-01-2011, 07:25 PM   #5
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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
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Old 02-01-2011, 07:46 PM   #6
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Salt and nothing else. Black pepper burns and gets a vitter taste imo. Seasoning is for after meat had been cooked over high heat.
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Old 02-01-2011, 08:20 PM   #7
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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.
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Old 02-01-2011, 09:23 PM   #8
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Last time I cooked them I used Simply Marv's Cherry. It was farkin awesome.
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Old 02-01-2011, 09:28 PM   #9
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Salt & Pepper
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Old 02-01-2011, 09:39 PM   #10
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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.
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Old 02-01-2011, 09:40 PM   #11
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Quote:
Originally Posted by Bigdog View Post
Last time I cooked them I used Simply Marv's Cherry. It was farkin awesome.
Marv's got a rub?
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Old 02-01-2011, 09:43 PM   #12
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It appears that almost everyone is on the same page.

Jim
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Old 02-01-2011, 10:06 PM   #13
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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.
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Old 02-01-2011, 10:12 PM   #14
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I use kosher salt, black pepper, granulated garlic and paprika. Sometimes I will add some sort of hot chili powder for some heat.
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Old 02-01-2011, 10:19 PM   #15
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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.
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