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Santa Maria Roast Beef

A simple dry rub is enough to turn roast beef into a real crowd-pleaser. The slightly spicy meat is scrumptious piled on top of fresh crusty bread. —Allison Ector, Ardmore, Pennsylvania
  • Total Time
    Prep: 20 min. + chilling Grill: 1 hour + standing
  • Makes
    6 servings

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 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 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing.
Nutrition Facts
4 ounces cooked beef: 294 calories, 16g fat (4g saturated fat), 91mg cholesterol, 324mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 32g protein. Diabetic exchanges: 4 lean meat, 1 fat.