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Hi, I'm Hilda!

I'm the creator of Hilda's Kitchen Blog and the author of Mom's Authentic Assyrian Recipes.

Are you looking for a little inspiration and perhaps some new recipes? Then let me show you how to use unique ingredients to make delicious ethnic dishes.

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    You Are Here Home » Seasoning » Santa Maria Dry Rub Recipe

    Published: Aug 20, 2018 Updated: Jan 8, 2021 by Hilda Sterner | This post may contain affiliate links 2 Comments

    Santa Maria Dry Rub Recipe

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    Santa Maria dry rub

    This Santa Maria Dry Rub can take your boring grilled meats (such as tri-tip or ribs) and transform them into delectable pieces of meat, exploding with flavor!

    Santa Maria dry rub on a plate

    Why This Recipe Works

    This Santa Maria Dry Rub really enhances the flavor of various meats thanks to the fresh minced rosemary, garlic, onion powder, sweet paprika, and a spicy kick of cayenne pepper.

    It's a favorite among friends, so trust me, you'll want to make batches of this stuff and share it with your friends!

    What Goes Into This Recipe

    labeled Santa Maria dry rub ingredients

    How to Make This Recipe

    1. Measure out all the spices.

    spices on a white plate

    2. Mix all the ingredients until thoroughly combined.

    spices mixed in a plate

    3. Rub all over a tri-tip roast or pork ribs and cook using your preferred method (smoke, grill, or an Instant Pot).

    tri tip roast smothered in dry rub on a white plate

    4. Or store in an airtight jar for later use. If storing for later use, leave out the fresh rosemary and add prior to using.

    Santa Maria seasoning

    Using Dry Rub on Smoked Meats

    We recently purchased a new electric smoker to replace the smoker we wore out after years of use. Here are just some of the meats we've been smoking: fish, octopus, pork ribs, tri-tip, and brisket. 

    Each of the meats mentioned requires their own method of cooking. For example, using marinades, dry rubs, or even wet rubs.

    Some of the meats require only a few hours to smoke, while others are smoked for 24 to 48 hours. However, when it comes to tri-tip or beef brisket, this Santa Maria Dry Rub is an absolute must.

    The Origin of Santa Maria Dry Rub

    Before we look at what Santa Maria dry rub is, let's look at where Santa Maria is.

    The Santa Maria Valley is situated midway along California's Central Coast, in Santa Barbara County. This beautiful city is located approximately 3-½ hours north of Los Angeles.

    Santa Maria is known for its wineries, breweries, recreation, and Santa Maria-style barbecue.

    Santa Maria-style barbecue dates back to the mid-1800s when local ranchers cooked Spanish-style feasts for their Mexican ranch hands.

    Recipe FAQs and Expert Tips

    What is Dry Rub?

    A dry rub is a mixture of spices and herbs, used to flavor meat. These spices are "rubbed" into the meat to impart their rich flavor.

    Dry rubs usually contain some of the following spices: paprika, salt, pepper, garlic, onion powder, and chili powder.

    Additionally, herbs used in dry rubs include sage, rosemary, oregano, and thyme. You can purchase dry rubs at your local grocery stores, or you can make your own mixture. However, you may not want to recreate the wheel, in which case, simply follow this easy, and versatile Santa Maria dry rub!

    labeled spice jars

    What is the Difference Between Dry Rub and Wet Rub? 

    The answer to this question might seem pretty obvious to some, but there are those who might need further explanation. Adding any liquid to dry rub instantly transforms it into a wet rub.

    This includes adding a small amount of liquid to the rub which makes a thick paste. The paste is then smeared all over the meat to flavor it. The paste may also be thinned out by adding more liquid.

    Some possible wet rub liquids include wine, beer, whiskey, vinegar, oil, and fruit juice.
    You can easily add any of these liquids to this dry rub recipe to make a wet rub. How you use this recipe is totally up to you and your imagination! Personally, I use this rub on tri-tip.

    Santa Maria dry rub on a try tip

    Related Recipes

    • Easy Biryani Spice Blend Recipe
    • Baharat Recipe (Middle Eastern Spice Mix)
    • Za'atar Substitute Spice Blend
    • DIY Shawarma Seasoning Blend

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page.

    You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!

    Santa Maria dry rub on a plate

    Santa Maria Dry Rub Recipe

    Authentic Santa Maria style dry rub seasoning.
    4.47 from 15 votes
    Print Pin Rate
    Course: Condiments
    Cuisine: American, Spanish
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 8 servings
    Calories: 10kcal
    Author: Hilda Sterner

    Ingredients

    • 1 tbsp salt
    • 1 tbsp black pepper
    • 1 tbsp paprika
    • 1 tbsp fresh rosemary minced
    • 2 tsp garlic powder
    • 2 tsp onion powder
    • 1 tsp cayenne pepper (optional)

    Instructions

    • Mix all the ingredients until thoroughly combined.
    • Use at once, or store in an airtight jar for later use. These quantities are enough for a 3-4 pound tri-tip roast.
    • If storing for later use, leave out the fresh rosemary and add prior to using.

    Nutrition

    Serving: 8g | Calories: 10kcal | Carbohydrates: 2g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Sodium: 874mg | Fiber: 1g | Sugar: 0g
    Tried this Recipe? Pin it for Later!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    Reader Interactions

    Comments

    1. Kelly Methey says

      March 29, 2021 at 3:57 pm

      5 stars
      This is another great rub/seasoning combo mix that’s fantastic! Really all of your spice mixtures and rubs are. Plus most people would have these spices in the cupboard already.

      Reply
      • Hilda Sterner says

        March 29, 2021 at 5:41 pm

        Thank you, definitely my go-to seasoning!

        Reply

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    profile photo-Hilda
    Hi, I'm Hilda!

    I'm the creator of Hilda's Kitchen Blog and the author of Mom's Authentic Assyrian Recipes.

    Are you looking for a little inspiration and perhaps some new recipes? Then let me show you how to use unique ingredients to make delicious ethnic dishes.

    More about me →

    Get My Cookbook!

    cook book on a wooden board

    Cinco De Mayo

    • Mexican Carne Asada Marinade
    • Mexican Bean Dip Recipe
    • Elote in a Cup | Mexican Street Corn
    • Roasted Salsa Recipe
    • Mexican Rice Bowl (Vegetarian and Meat Options)
    • Spicy Mexican Pickled Carrots

    Featured On

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    Popular Posts

    • Marinated Sumac Onions Recipe
    • Jerusalem Artichoke Recipe (Pickled Sunchokes)
    • Elk Jerky Recipe
    • Candied Figs | Preserved Figs
    • Easy Date Syrup/Date Molasses Recipe
    • Cabbage Dolma (Dolma't Chalama)

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