Santa Maria Rub

Name: Santa Maria Rub
Total time: 10 min
Cuisine: Deutsche Küche
Ingredients: 25 g Grobes Meersalz; 20 g Schwarzer Pfeffer grob gemahlen; 20 g Knoblauchgranulat; 15 g Getrocknete Petersilie; 10 g Zwiebelpulver; 6 g Paprikapulver edelsues; 4 g Getrockneter Oregano

RubOtherDryingEasy10 minutes

The classic Californian rub from the Santa Maria region featuring bold garlic and parsley, best suited for beef such as tri-tip or ribeye.

Ingredients(for 0.1 kg)

Coarse sea salt25 g

Coarsely ground black pepper20 g

Garlic granules20 g

Dried parsley15 g

Onion powder10 g

Sweet paprika powder6 g

Dried oregano4 g

Instructions

Weigh ingredients

3 Minuten

Weigh all ingredients individually and place them in a dry bowl.

Grind

4 Minuten

Lightly crush the coarse sea salt and black pepper in a mortar to break the grains, then mix with the remaining ingredients.

Fill

2 Minuten

Transfer the finished blend into an airtight jar, label it, and store cool and dry. Shelf life approximately 4 months due to the parsley.

Pro Tip

For best results, massage fresh garlic into the meat just before grilling and then apply the rub on top – this greatly enhances the garlic profile.

Glossary Terms

Dry Rub

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