Santa Maria Rub

Santa Maria barbeque originated in the Santa Maria Valley in California during the mid-19th century. Rancheros would gather to help each other brand their calves in the spring. To thank the vaqueros (America’s first cowboys), the host would serve Spanish-style barbeque cooked over a red-oak fire and seasoned with a simple rub of garlic, salt and black pepper.

In addition to the main course of the barbequed triangular-shaped bottom sirloin know as the “tri-tip,” the menu commonly consisted of Pinquito beans, French bread dipped in butter, salsa, and homemade desserts. This traditional meal earned the Santa Maria Valley the title of the “Barbeque Capital of the World,” and the menu is so famous that it was actually copyrighted by the Santa Maria Valley Chamber of Commerce in 1978.

Our Santa Maria Rub includes all of the ingredients of the traditional seasoning, along with a few additional herbs and spices. We love this seasoning on large cuts of beef like roasts and brisket, but it is also excellent on steaks, pork chops, chicken, and fish.