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Santa Maria Marinade for Tri-Tip

2 pounds salt
1 pound black pepper
1/2 pound paprika
1/2 pound garlic powder
1/2 pound onion powder

Remove all of the fat from the tri-tip. Pack on lots of the dried
marinade and let it sit overnight in the marinade in the refirgerator.
When ready to barbeque rinse off the tri-tip and pat dry with paper
towels. Cook over oak or use wood chips (he prefers oak) of your
choice.

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