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Santa Maria Style Rub for Seasoning Tri Tip Beef, Chicken or Pork Roast Recipe

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This recipe for Santa Maria Style Rub for Seasoning Tri Tip Beef, Chicken or Pork Roast, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kathleen Doherty

Category:
Category:

Ingredients:  
Ingredients:  
1 Tablespoon coarse ground pepper
1 Tablespoon ground Sea Salt
1 Tablespoon Garlic Salt
2 Tablespoons Extra Virgin Olive Oil

For Pork :
add 1 Tbsp Herbs de Provence
For Chicken
add 1 Tbsp Rosemary and
1 Tbsp Basil

Directions:
Directions:
Combine Pepper, Sea Salt, Garlic Salt (as well as additional spices for Pork or Chicken depending on Meat you are preparing). Add Olive Oil and mix till the rub has a paste like consistency. You may add a little extra olive oil if needed to make the rub workable. If you are using Tri-Tip, remove the fat rind from the roast. Rub the meat with the seasoning mixture. For beef works best to place meat in a Broiler and Broil for approximately 10 minutes a side or until done. For Tri Tip this will be medium rare depending on how efficient your broiler is. For Chicken this marinade works well on breasts or thighs placed under a broiler for sufficient time to cook the meat thoroughly. For a Pork Roast I prefer to bake the roast at 325 F until the internal temp reads 155 degrees F. I remove it from the oven and let the pork roast sit until the internal temp comes up to 160 degrees

Personal Notes:
Personal Notes:
This rub works really well on Tri-Tip that has been trimmed. You may also cook the Tri Tip on a barbecue rather than in a broiler. I use the variations of the rub on Pork Roast but Bake instead of Broil the meat.

 

 

 

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