Rich Dahl
TVWBB 1-Star Olympian
Santa Maria Roast Beef
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.
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.
