Name: Santa Maria Roast Beef
Prep time: 20 min
Cook time: 20 min
Yield: 6
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Santa Maria Roast Beef

1. 4 tablespoons paprika -

2. 3 tablespoons brown sugar -

3. 2 tablespoons chili powder -

4. 1 tablespoon garlic powder -

5. 1 tablespoon white pepper -

6. 1 tablespoon celery salt -

7. 1 tablespoon ground cumin -

8. 1 tablespoon dried oregano -

9. 1 tablespoon pepper -

10. 2 teaspoons cayenne pepper -

11. 1 teaspoon ground mustard -

12. 1 beef tri-tip roast or beef sirloin tip roast (2 to 3 pounds) -

13. 2 cups soaked hickory wood chips or chunks -

14. 2 tablespoons canola oil -

How to cook deliciously - Santa Maria Roast Beef

1. Stage

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.

2. Stage

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. Stage

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.