Black Magic Tri Tip Rub


another recipe that i am posting for myself so that i am able to scale it down.

Time: 5 minutes


  • mix all ingredients together and store in a tightly sealed jar

black magic tri tip rub image

Number Of Ingredients: 10


  1. paprika
  2. kosher salt
  3. garlic powder
  4. fresh ground black pepper
  5. cayenne pepper
  6. onion powder
  7. dried mexican oregano
  8. dried leaf thyme
  9. yellow mustard seeds
  10. nutmeg


Make and share this Black Magic Tri-Tip Rub recipe from

Recipe From

Provided by Bippie

Time 5m

Yield 1 jar


Black Magic Tri-Tip Rub image

Number Of Ingredients: 10


  • 1 1/2 cups paprika
  • 1 cup kosher salt
  • 1 cup garlic powder
  • 3/4 cup fresh ground black pepper
  • 3/4 cup cayenne pepper
  • 1/2 cup onion powder
  • 1/2 cup dried Mexican oregano
  • 1/2 cup dried leaf thyme
  • 1/4 cup yellow mustard seeds, toasted and ground
  • 1 tablespoon nutmeg, ground


This is a simple tri-tip rub recipe straight from a barbeque in Santa Maria.

Recipe From

Provided by ALEAH

Time 5m

Yield 6


  • Preheat an outdoor grill for high heat and lightly oil grate.
  • In a medium bowl, combine garlic powder, salt and pepper. Mix together and coat both sides of tri tip.
  • Sear both sides on hot grill then cook 20-25 minutes or until center is light pink. Slice at an angle.

Tri-Tip Rub image

Number Of Ingredients: 4


  • 3 tablespoons garlic powder
  • 2 tablespoons salt
  • 2 tablespoons ground black pepper
  • 2 pounds tri tip roast


I have loved tri-tip (bottom sirloin) ever since my father-in-law in Santa Barbara introduced me to it. Tri-tip is a cut of meat that first became popular in Santa Maria, on the central coast of California. I love the taste of the original Santa Maria rub, but this is even better.

Recipe From

Provided by CHIEFWMS

Time 4h

Yield 10


  • Mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl. Store in an airtight container at room temperature until ready to use.
  • Use a damp towel to lightly moisten the roast with water, then pat with the prepared rub. Refrigerate for a minimum of 2 hours, up to overnight, for the flavors to fully come together.
  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Place the roast onto the preheated grill and quickly cook until brown on all sides to sear the meat, then remove. Reset the grill for medium-low indirect heat (if using charcoal, move coals to the outside edges of the grill pit).
  • Return the roast to the grill, and cook, turning occasionally, until the desired degree of doneness has been reached, about 1 1/2 hours for medium-well. Remove from the grill and cover with aluminum foil. Allow to rest for 10 minutes before carving across the grain in thin slices to serve.

Grilled Tri-Tip with Oregon Herb Rub image

Number Of Ingredients: 10


  • 1 tablespoon salt
  • 1 ½ teaspoons garlic salt
  • ½ teaspoon celery salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika
  • ¼ teaspoon dried dill
  • ¼ teaspoon dried sage
  • ¼ teaspoon crushed dried rosemary
  • 1 (2 1/2 pound) beef tri-tip roast

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