Photo: Original Santa Maria Style BBQ Recipe
Ingredients
- 2 ounces Suzie Q's Santa Maria Style Seasoning, recipe follows
- 1 (4 to 5-pound) beef rib roast, prime or choice grade
Directions
Prepare fire pit by making sure the proper barbecue method is used to prepare the meat; using red oak logs burnt down to the coals with very little flame is strongly suggested for cooking the rib roast. Alternatively, preheat a grill.
Next, pour the seasoning into a shallow pan and dip or roll the meat in it, making sure to completely cover all sides. Quickly sear the meat to seal in the flavorful juices and then raise the pit screen to prevent burning while slowly cooking the meat to your desired doneness. When the meat is finished cooking, remove it from the pit and let it rest 10 to 20 minutes before slicing and serving.
Santa Maria Style Seasoning:
Combine all ingredients in proportions according to your taste. Use the seasoning to sprinkle on meat or roll large pieces of meat into seasoning in a shallow tray.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By forbeingbest_51...
Seattle, WA
on June 20, 2010
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My Grandfather, David Boyd ( Santa Maria High School Stadium is named for him was one of the pioneer who created the original Santa Maria BBQ. Nothing but Tri Tip is used for this dish. It is always cooked open pit over oak wood coals. The rub is a simple salt pepper and garlic salt, overnight. The trim pieces go into the piquento beans, the traditional side dish, for added flavor. It is served with garlic bread and that is it.
By daddysbeezy_118...
Modesto, CA
on March 31, 2010
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I agree with Not Santa Maria BBQ. I was born and raised in Santa Maria. Susie Q's is a must as well as cooking over an oak fire, but we definitely use tri tip not a rib roast. Also should be served with everything stated in the last comment. Nothing compares to good old SM style bbq when done the right way.
By heidi_9642710
Atascadero, CA
on February 02, 2008
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REAL SM BBQ involves tritip roast, NOT rib roast. The correct seasonings are salt, pepper, garlic and parsley, NOT sugar! After BBQing the roast until desired temp, it should be served sliced with salsa, pinquito beans, garlic bread and salad containing green leaf lettuce, iceberg lettuce, tomatoes and shredded carrots. I should know, I'm from the Central Coast, where this style BBQ originated!
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