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.
Prep
10 min
Cook
30 min
Rest
10 min
Total
50 min
Difficulty
Beginner
Yield
Method
Direct Grilling
Internal Temp
150–165°F for medium
Fuel
Charcoal
What You Need
Ingredients
Tri Tip
- 1 tri tip, excess fat trimmed
- French's yellow mustard
- Kosher salt
Step by Step
Instructions
- 1
Trim
Select a respectable tri tip and trim off any excess fat.
- 2
Apply Mustard
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 plastic bag.
- 3
Season
Shower the tri tip liberally with kosher salt.
- 4
Grill
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. Go by feel — when the tri tip feels firm, it's done. You'll get the hang of it after grilling a few.
Pro Tip—Yes, this is technically 'grilled tri tip' and not 'BBQ tri tip' — but nobody ever says 'grilled tri tip.'
- 5
Rest and Slice
Let rest for 10 minutes. Slice against the grain, enjoy, and take a bow.
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