Santa Maria Rub
Ingredients
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- 2 tbsp ground black pepper
- 4 tbsp kosher salt
- 2 tbsp garlic powder
Instructions
- 1.
If using whole peppercorns, coarsely grind them to measure 2 tbsp.
- 2.
In a small bowl, whisk together the coarsely ground black pepper, kosher salt, and garlic powder until evenly blended.
- 3.
Use immediately or transfer to an airtight jar. Store in a cool, dark place up to 6 months. Stir before each use.
Santa Maria Rub is the hallmark seasoning of California’s Central Coast barbecue, known for its bold, clean balance of salt, pepper, and garlic. It’s crafted to enhance the natural flavor of beef—especially tri-tip—without masking it, delivering a savory crust and pronounced peppery aroma. The texture leans on coarse pepper for a subtle crunch, while the garlic lends warmth and depth that plays beautifully with live-fire cooking.
The rub grew alongside Santa Maria–style barbecue, a tradition centered around grilling over red oak on open, adjustable grills. By the mid-20th century, community barbecues and local lodges helped standardize a simple, no-frills seasoning that highlighted quality beef. Over time, small embellishments appeared, but the enduring identity remained a straightforward trio of salt, pepper, and garlic used generously on tri-tip and other cuts.