Sauce Philosophy
Tri tip is not pulled pork. It doesn’t need sauce to be complete. If your rub is right and your cook is dialed in, the meat stands on its own. The sauces here are meant to be served on the side or drizzled lightly after slicing, never slathered on before cooking (that’s a glaze, and most of these would burn).
Think of sauce as a condiment, not a crutch. A bright chimichurri cuts through the richness of the beef. A smoky BBQ sauce adds sweetness. A horseradish cream adds heat and acidity. A board sauce built directly on the cutting board creates drama and flavor in real time. Pick the one that fits the meal you’re building, and pair it with the right wine or beer.
Pro Tip
Spoon chimichurri and other vinegar-based sauces over sliced tri tip right before serving. The acid will discolor the meat surface if it sits too long, so don’t dress it in advance. For board sauce, use a wooden cutting board. Wood absorbs and holds the juices better than plastic.
For more BBQ sauce recipes including Memphis, Carolina, and Kansas City styles outside the tri tip context, see the sauce recipes on BBQ Junkie.
Frequently Asked Questions
Does tri tip need sauce?
No. Good tri tip stands on its own with just a rub and proper cooking. Sauce is a condiment, not a requirement. Serve it on the side or drizzle lightly after slicing, never slathered on before cooking.
What is the best sauce for tri tip?
Chimichurri is the most versatile pairing. The fresh herbs and vinegar cut through the richness of the beef. Santa Maria salsa roja is the traditional choice. Horseradish cream adds heat and acidity. Board sauce built on the cutting board with butter, herbs, and garlic is the most dramatic option.
Should I put BBQ sauce on tri tip?
A smoky BBQ sauce can work as a light finish after slicing, but traditional Santa Maria style tri tip is never sauced with BBQ sauce. If you want sweetness, serve a small-batch BBQ sauce on the side. Never apply it before or during cooking. The sugar will burn over high heat.