Tri-Tip Roast with Tomato Red Barbecue Sauce

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Here you have it, an easy, delicious barbecue sauce with all the fundamental flavors in place. Sweet, sour, spicy, and salty. I leave it to you to add the 'x' factor, if you want. That little something-something is what makes a barbecue sauce your own. - Jamie Purviance

Cooking Method:
Grilling Grilling
Prep Time :
50 min - 60 min
Servings :
  • Ingredients
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    1 (2 lb.) Tri-Tip Roast


    1/2 tsp. kosher salt
    1/2 tsp. celery salt
    1/4 tsp. black pepper, freshly ground
    1/4 tsp. granulated garlic


    1/2 cup ketchup
    2 Tbsp. white wine vinegar
    1 Tbsp. Worcestershire sauce
    2 tsp. molasses
    1 tsp. soy sauce
    1/2 tsp. prepared chili powder
    1/2 tsp. granulated garlic
    1/4 tsp. celery salt
    1/4 tsp. liquid hickory smoke


    To make the sauce: In a medium saucepan, combine the sauce ingredients with 2 tablespoons of water. Bring to a simmer over medium heat and cook for about 1 minute, stirring occasionally. Set aside half of the sauce for dipping.
    To make the rub: In a small bowl, thoroughly mix the rub ingredients with your fingertips.
    Allow the roast to stand at room temperature 20 to 30 minutes before grilling. Lightly coat the meat with the oil and season with the rub, pressing the spices into the meat. Grill over Direct Medium heat until well marked on both sides, about 10 minutes, turning once. Move the roast over Indirect Medium heat and cook to the desired doneness, 20 to 30 minutes more for medium-rare, brushing the meat with the remaining half of the sauce on both sides and turning it over every 5 minutes or so. Remove from the grill and let rest for 5 to 10 minutes. Cut the meat across the grain into very thin slices. Serve warm with the dipping sauce.