Santa Maria Grilled Sirloin

(from castro15’s recipe box)

Categories: Steak

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 cayenne pepper
  • 1 tsp ground mustard
  • 2-3 lb. beef tri-tip roast or beer sirloin tip roast
  • 2 cups soaked hickory wood chips or chunks
  • 2 tbsp canola oil

Directions

  1. Combine the first 11 ingredients; rub desired amount over roast. Wrap in plastic and refrigerate overnight. Store leftover dry rub in an airtight container for up to 6 months.

  2. Remove roast from fridge 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips as directed.

  3. Unwrap roast and brush with oil; place over drip pan. Grill, covered, over medium-low indirect heat for 1-1 1/2 hours or until desired doneness. Let stand 10-15 minutes before slicing.

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