Santa Maria Roast Beef Recipe

5 3 2
Santa Maria Roast Beef Recipe
Santa Maria Roast Beef Recipe photo by Taste of Home
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Santa Maria Roast Beef Recipe

Read Reviews
5 3 2
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A simple dry rub is enough to turn roast beef into a real crowd pleaser. The slightly spicy meat is scrumptious the first and second time around, piled on top of fresh crusty bread. —Allison Ector, Ardmore, Pennsylvania
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 1 hour + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 1 hour + standing

Ingredients

  • 4 tablespoons paprika
  • 3 tablespoons brown sugar
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon white pepper
  • 1 tablespoon celery salt
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon pepper
  • 2 teaspoons cayenne pepper
  • 1 teaspoon ground mustard
  • 1 beef tri-tip roast or beef sirloin tip roast (2 to 3 pounds)
  • 2 cups soaked hickory wood chips or chunks
  • 2 tablespoons canola oil

Directions

Combine the first 11 ingredients; rub desired amount over roast. Wrap in plastic and refrigerate overnight. Store leftover dry rub in an airtight container for up to 6 months.
Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer’s directions.
Unwrap roast and brush with oil; place over drip pan. Grill, covered, over medium-low indirect heat for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10-15 minutes before slicing. Yield: 6 servings.
Originally published as Santa Maria Roast Beef in Country Woman February/March 2009, p19

Nutritional Facts

5 ounce-weight: 294 calories, 16g fat (4g saturated fat), 91mg cholesterol, 324mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 32g protein.

  • 4 tablespoons paprika
  • 3 tablespoons brown sugar
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon white pepper
  • 1 tablespoon celery salt
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon pepper
  • 2 teaspoons cayenne pepper
  • 1 teaspoon ground mustard
  • 1 beef tri-tip roast or beef sirloin tip roast (2 to 3 pounds)
  • 2 cups soaked hickory wood chips or chunks
  • 2 tablespoons canola oil
  1. Combine the first 11 ingredients; rub desired amount over roast. Wrap in plastic and refrigerate overnight. Store leftover dry rub in an airtight container for up to 6 months.
  2. Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer’s directions.
  3. Unwrap roast and brush with oil; place over drip pan. Grill, covered, over medium-low indirect heat for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10-15 minutes before slicing. Yield: 6 servings.
Originally published as Santa Maria Roast Beef in Country Woman February/March 2009, p19

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Reviews forSanta Maria Roast Beef

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MY REVIEW
LPHJKitchen User ID: 7521213 268207
Reviewed Jun. 21, 2017

"Whew - this was delish! I kept the ingredients the same but decided to throw this in the slow cooker - without the wood chips of course. It was very flavorful! We shredded it and made tacos out of it. So good! Great on sandwich bread the next day too!"

MY REVIEW
daysoff User ID: 6418676 161357
Reviewed Dec. 22, 2011

"Every year we buy 2 rib eye roasts for a family get together. I have tried many rubs over many years. Finally; this this is the best. I followed the directions for prime rib cooking. If you like a slightly Southwest flavor then this is without a doubt the recipe to use, it will become a doover in my recipe box.

Daysoff"

MY REVIEW
DeeDeeDi User ID: 5598325 179581
Reviewed May. 30, 2011

"This was a delicious Tri-tip recipe. My family loved the this recipe and we will BBQ our Tri-tip this way from now on."

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