Santa Maria Dry Rub

• 2 tsp chili powder
• 1/2 tsp cayenne pepper
• 1 tbsp cumin, McCormick
• 1 tbsp dark brown sugar
• 1 1/2 tsp granulated sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp salt
• 2 tsps black pepper, ground

1. Mix together and store in cool dry place. Makes 1/2 cup.
2. 2 tsps black pepper, ground

Jeremy applies the Santa Maria rub to tri-tip and refrigerates it overnight. He then reverse sears the tri-tip, smoking it on his Yoder Smokers YS640 at 250° for about an hour until the internal temperature is 120° and searing at 600° for a few minutes on either side.