🍽️ FittestMe.aiFoodsNutrients

Santa Maria-style BBQ Recipe

American · Main course · 65 min total

A classic California central coast barbecue featuring tri-tip steak seasoned with a simple garlic-pepper rub and slow-grilled over red oak coals, served with pinquito beans and salsa.

Ingredients

• 1 (2-3 lb) tri-tip roast, trimmed
• 2 tablespoons kosher salt
• 2 tablespoons freshly ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (optional)
• 2 cups red oak wood chips, soaked in water 30 minutes
• 1 (15 oz) can pinquito beans or pinto beans, drained and rinsed
• 1/2 cup salsa (homemade or store-bought)
• 1/4 cup chopped fresh cilantro
• Lime wedges for serving

Instructions

1. Combine salt, black pepper, garlic powder, onion powder, and cayenne (if using) in a small bowl. Pat tri-tip dry with paper towels and coat evenly with the rub. Let sit at room temperature for 30 minutes.
2. Prepare a charcoal grill for indirect medium-high heat (about 400°F). Add soaked oak chips to coals for smoke.
3. Place tri-tip on grill grate over indirect heat, cover, and cook for 30-45 minutes, turning once, until internal temperature reaches 130°F for medium-rare. Remove and let rest 10 minutes.
4. While meat rests, combine pinquito beans, salsa, and cilantro in a saucepan. Warm over medium heat, stirring occasionally.
5. Slice tri-tip thinly against the grain. Serve with warm bean mixture and lime wedges.

Tips

• For authentic flavor, use red oak wood; if unavailable, substitute hickory or mesquite.
• Serve with crusty bread or tortillas to soak up juices.
• Leftover tri-tip makes excellent sandwiches.

More about Santa Maria-style BBQ →

AI estimate may be inaccurate · Terms