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Santa Maria Roast Beef Recipe

   
 

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     Santa Maria Roast Beef

Category   Entrees - Maindishes
Sub Category   Grilling
Servings   6

Ingredients
4 tbsp paprika
3 tbsp brown sugar
2 tbsp chili powder
1 tbsp garlic powder
1 tbsp white pepper
1 tbsp celery salt
1 tbsp ground cumin
1 tbsp dried oregano
1 tbsp pepper
 
2 tsp ground mustard
1 beef tri-tip roast or beef sirloin tip roast (2 to 3 lbs)
2 cups soaked hickory wood chips or chunks
2 tbsp canola oil

Instructions
Combine the first 11 ingredients; rub desired amount over roast. Wrap in plastic 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 the grill for indirect heat, using a drip pan. Add the 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 meat thermometer should read 145; medium, 160; well-done, 170). Let stand for 10-15 minutes before slicing.


Originally Submitted
9/28/2009





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