Grilled Tri-tip Roast with Santa Maria Rub
  • 1 Certified Angus Beef ® tri-tip roast (approx. 3 lbs.)
  • ½ cup (3-ounces) coarse kosher salt
  • ½ cup (2-ounces) cracked black pepper
  • ¼ cup (1½-ounces) granulated honey (or granulated raw sugar)
  • 1 tablespoon (1/4-ounce) granulated garlic
  • 1 tablespoon (1/4-ounce) onion powder
  1. Combine salt, pepper, granulated honey, garlic and onion powder.
  2. Evenly rub tri-tip with three to four tablespoons of spice rub. Store excess in an airtight container in a cool, dry cupboard.
  3. Cover tightly in plastic wrap or zipper-locking plastic bag. Refrigerate at least 2 hours, overnight for more intense flavor.
  4. Over wood fire, charcoal (preferred) or gas, grill tri-tip on each side over medium high heat to develop a dark crust. Move to cooler side of grill to finish to an internal temperature of 130-135°F.
  5. Move to a clean cutting board, tent with foil and let rest five to ten minutes. Slice thinly against the grain to serve.
  6. Rub recipe yields approximately 1¼ cups (6 ounces), enough for at least five, 3-pound tri-tip roasts.
Recipe by Certified Angus Beef brand blog - Go Rare at