Recipe

BBQ Tri Tip

A dead-simple tri-tip recipe from the BBQ Junkie Forum — just mustard and kosher salt. The mustard creates a flavor crust that makes this Southern California staple irresistible.

By Luis Ramirez(Updated )

Prep

10 min

Cook

30 min

Rest

10 min

Total

50 min

Difficulty

Beginner

Yield

Serves 4-6

Method

Direct Grilling

Internal Temp

150–165°F for medium

Fuel

Charcoal

This preparation for BBQ tri tip is easy and super delicious. All you need is a BBQ grill (charcoal, wood, or gas), a tri tip, some French’s mustard, and a bit of kosher salt.

California isn’t really on the national barbecue map, but maybe that’s the way we like it. Texas has the market on beef, Kansas City and Memphis battle it out over pork, and we out here lay claim to one cut that’s truly our own: the tri tip. For a long time you couldn’t even find it outside California. It’s the cut Santa Maria built a whole style around, and around here it shows up at every graduation, fundraiser, and backyard party.

The mustard trick throws people off, but it works. The mustard flavor itself cooks off completely and leaves behind a tacky surface that grabs the salt and builds a real crust. Don’t reach for anything fancy. Plain yellow French’s is the move.

The make-or-break step is the slicing. Tri tip’s grain changes direction, so rest it a full 10 minutes, find the grain, and cut thin across it. Get that wrong and even a perfectly cooked tri tip turns chewy. Skip the BBQ sauce and serve it with pico de gallo instead, the SoCal way.

Shout-out to TR from Ventura County for the original recipe.

Jump to IngredientsJump to Instructions

What You Need

Ingredients

Tri Tip

  • 1 tri tip, excess fat trimmed
  • French's yellow mustard
  • Kosher salt

Step by Step

Instructions

  1. 1

    Step 1

    Select a respectable tri tip and trim off any excess fat.

  2. 2

    Step 2

    Apply a generous coat of mustard. No need to go with a boutique brand here. French's works the best. You can do this in a bowl or a plastic bag.

  3. 3

    Step 3

    Shower the tri tip liberally with kosher salt.

  4. 4

    Step 4

    Preheat your grill, then cook the tri tip directly over medium heat to desired doneness. Medium would be an internal temperature around 150-165°F. TR goes by feel — when the tri tip feels firm, it's done. I can't explain the "feel" in words, but you'll get the hang of it after grilling a few tri tips. And yes, I know this recipe is technically "grilled tri tip" and not "BBQ tri tip," but nobody ever says "grilled tri tip."

  5. 5

    Step 5

    Let rest for 10 minutes. Slice, enjoy, and take a bow. If you're looking for a good condiment for this tri tip, try my pico de gallo recipe.

Pro Tips

  • French's yellow mustard works best — the mustard flavor cooks off and leaves a flavorful crust
  • Go by feel after a few cooks — when the tri tip feels firm, it's done
  • Pair with pico de gallo instead of BBQ sauce for authentic SoCal flavor
  • Shout-out to TR from Ventura County for the original recipe

Nutrition

Per serving

Calories

340 calories

Protein

42 g

Fat

18 g

Carbs

1 g

Sodium

520 mg

Common Questions

Frequently Asked Questions

Why put mustard on tri tip?
It’s a binder and a crust-builder. The mustard flavor cooks off; what’s left is a tacky surface that grips the salt and forms a savory bark.
How do you know when tri tip is done?
It firms up as it cooks, so go by feel plus a thermometer. Pull it at your target doneness, rest 10 minutes, then slice thin against the grain.
What goes with tri tip instead of BBQ sauce?
Pico de gallo, SoCal style. The fresh salsa keeps the focus on the beef.
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