Santa Maria SPG Rub
The classic Santa Maria seasoning: salt, pepper, garlic. Three ingredients, the right ratio, and the only rub most tri tip will ever need.
Santa Maria SPG Rub (Salt, Pepper, Garlic)
The Santa Maria SPG rub is the classic Central Coast BBQ seasoning for tri tip - simple, scalable, and designed to enhance beef rather than cover it up.
Ingredients
- 2 tablespoons coarse black pepper
- 2 tablespoons granulated garlic
- 1 tablespoon kosher salt
- Optional extended: 1 teaspoon onion powder
- Optional extended: 1 teaspoon dried rosemary (crushed fine)
- Optional extended: 1/2 teaspoon cayenne
Instructions
- 1
Combine coarse salt, coarse black pepper, and garlic powder in a bowl. The traditional ratio is 2:1:1 — two parts salt, one part pepper, one part garlic.
Use coarse kosher salt and coarse-ground pepper, not fine table salt. The bigger granules create texture on the crust and dissolve slower during the cook. Fine salt over-seasons the surface before the heat can do its work.
- 2
Apply generously to all sides of the tri tip. Use more than you think you need — some will fall off during the cook.
Season at least 30 minutes before cooking, or the night before uncovered in the fridge for a dry-brine effect. The salt draws moisture out, then it reabsorbs, carrying flavor deeper into the meat.
- 3
Let the seasoned tri tip rest at room temperature for 30-45 minutes before cooking. This takes the chill off and helps the crust form faster.
This is the rub that started it all in Santa Maria. Three ingredients, the right ratio, and it's the only rub most tri tip will ever need. Every other rub on this site is a variation on this foundation.