Santa Maria Roast Beef

A simple dry rub is enough to turn roast beef into a real crowd-pleaser. The slightly spicy meat is scrumptious piled on top of fresh crusty bread.


Total Time


Prep: 20 min. + chilling

Grill:

1 hour + standing

Makes

6 servings


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. Preheat the GREECHO GREEGRILL.

  • Unwrap roast and brush with oi. Grill with GREECHO GREEGRILL, 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.


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