No bbq is complete without Carolina Mustard BBQ Sauce and Vinegar Sauce. One is a little thick and the other has a tiny kick!
Remember how Cade handles the killer Pulled Pork at our house? Well I’m in charge of the sauces. I don’t know why, but he kind of tackles the meat and I’ve always just messed around with the sauces. I’ve made some lame ones by the way. The mustard sauce has been my arch nemesis. I’ve tried a bunch of recipes thinking that I didn’t have the right as a PNW girl to tackle southern bbq sauces, especially Carolina Mustard BBQ Sauce and Vinegar Sauce, but guess what, I didn’t like everyone’s recipes.
That’s right, and neither did Cade. I mean they were ok, but not awesome. So I set out to perfect the sauce that Cade would call “money”.
The key to both sauces is actually to make them 3 days to 1 week ahead of time. Now, I’ve totally done just the day before and it was fine, but trust me they get better with time. And the mustard sauce has butter and nutmeg.
I don’t know why, I just threw it in and Cade was all over it like butter on a hot potato so it stays. The vinegar sauce needs red pepper flakes and it HAS TO BE Texas Pete’s or if all else fails, Franks hot sauce. The other brands do not work. Just trust me on this.
What is Carolina Style BBQ Sauce?
Carolina style means that it is vinegar and mustard based, as opposed to the ketchup and molasses based sauces of the mid and southwest.
Can BBQ Sauce Cause Acid Reflux?
Spicy food irritates the lining of the esophagus and increases the production of stomach acid.
BBQ can cause acid reflux.
Can You Freeze BBQ Sauce?
Left over BBQ sauce can be kept in the refrigerator for 7 days or more.
It can be frozen for up to 3 months.
Carolina Mustard BBQ Sauce and Vinegar Sauce
Carolina Mustard BBQ Sauce and Vinegar Sauce
No bbq is complete without Carolina Mustard BBQ Sauce and Vinegar Sauce. One is a little thick and the other has a tiny kick!
Ingredients:
Mustard Base BBQ
- 3/4 Cup Yellow mustard
- 1/2 Cup honey
- 1/4 Cup Apple cider vinegar
- 2 Tablespoons Ketchup
- 1 Tablespoon Brown sugar
- 2 Teaspoons Worcestershire sauce
- 1 Teaspoon Texas Pete’s (or Franks if necessary) hot sauce or to taste
- 2 Tablespoons Butter, melted
- 1 Pinch of Nutmeg
- 1 Dash Liquid Smoke
For the Vinegar Base BBQ
- 1 Cup White vinegar
- 1/4 Cup Ketchup
- 1/4 Cup Apple Cider
- 1 1/4 Teaspoon Texas Pete’s Hot sauce (or Franks is fine)
- 3 Tablespoons Brown sugar
- 2 Teaspoons Salt
- 1 1/4 Teaspoons Crushed red pepper
- 1 teaspoon Black pepper
Directions:
For the Mustard Base BBQ
- Add all of the ingredients to a bowl and whisk to combine.
- Pour into a jar with a lid and refrigerate 1 day to 1 week prior to serving for ultimate flavor.
For the Vinegar Base bbq
- Mix all of the ingredients in a jar and place the lid on to rest in the fridge for at least 2 days before serving.
Store in an airtight container in the fridge for up to 1 month
Nutrition Information
Yield: 15-20 servings, Serving Size: 1
- Amount Per Serving:
- Calories: 57 Calories
- Total Fat: 1.5g
- Cholesterol: 3.1mg
- Carbohydrates: 10.8g
- Fiber: 0.5g
- Sugar: 9.9g
- Protein: 0.5g
Hmm…nutmeg, interesting. Going to have to try this mustard sauce recipe. As a native South Carolinian (we’re known as Sandlappers), this looks pretty close to a number of recipes I have tried. While SC historically has 4 native sauces and is the birthplace of the mustard sauce, not all of our mustard sauces are the same. Some are strong on the straight mustard flavor. You tend to find these in the center of the state. A sweeter — and more palatable — mustard sauce is found from the midlands to the coast around Charleston. And there there is another called “Rust Gravy” also known as “Orangeburg Sweet” which is found in the many Dukes restaurants (which are not franchises, btw) that also spread south and east from Orangeburg. Most people don’t know that Dukes sauce has the surprising addition of mayonnaise. Sorry for rambling…
Should have specified that SC has 4 distinct regions where 4 different types of BBQ sauce have historically predominated, the only state in the country with 4 sauces. Some even argue that SC is the birthplace of BBQ, but that’s another story. The sauce types are mustard, vinegar-pepper, (both of which you have covered nicely above), then a light tomato sauce and the traditional heavy tomato sauce most of the country seems to prefer.
Now I’m looking at flights to South Carolina because you have me craving all that deliciousness!
I love it! We would love to hear what you think of our mustard sauce! Cade is from South Carolina so he has been my sounding board to make sure we get it right! Enjoy!
These recipes were a hit for our smoked chuck roasts, we absolutely love them both. We will be making these on a regular basis when we BBQ! Thank for two great BBq sauces!
Yay! Aren’t they so good? We almost always have them in the fridge and ready! So glad you enjoyed them!
Do you use both mustard-based and vinegar-based sauces on a dish, or do select which to use?
We usually make both and then let people choose which one they want.
Hi, on the vinegar based BBQ sauce where its says Apple Cider is it Apple Cider like the drink or is it Apple Cider Vinegar? Thanks so much!
Apple cider like the drink. Enjoy!!
My hubby smoked a pork butt and asked me to make a honey mustard sauce. I looked at a bunch of recipes and decided on this one. So glad that I did… it is wonderful! I have had it on pork, chicken and brisket. Thanks for a perfect sauce!
Yay!! Isn’t it so good?! We use it on everything we can!
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Made the mustard sauce for ~25 pounds of pulled Carolina pork butt and was very impressed with the overall flavor. I mistakenly added a little more liquid hickory smoke than the recipe says and used an orange blossom local honey but even so, it was well balanced and went deliciously with the BBQ pork. Can’t say that the nutmeg was detectable or necessary, however.
Ohhhhh I just had orange blossom honey last year and it was so good!!!
We’ve had it without the nutmeg and it wasn’t as mouthwatering of a batch so we added it back in.
Okay I just made my third batch of the vinegar base bbq sauce. This is by far the best I’ve had since living in South Carolina, I now live in Arkansas and is my home state but the people around just don’t know what they’re missing. I use it for pork and chicken and everyone that I have let taste it has like the taste. So great job and thanks for sharing. I be sure to pass it on.
You have to spend some time in the south to truly understand just how good it is!
Mustard sauce is really good. Thanks!
Thanks Joel!
Have not tried it yet
I just finished making the mustard sauce and it hasn’t had enough time to develop the flavours but I can tell you right away that it is delicious. I may have had just a taste, then a bigger one, then more. I put it in the fridge and went back for another taste 2 minutes later. It really is that good. Thanks for the recipe! I’ve got pork in brine right now to make the pulled pork recipe you posted. The dry rub is yummy so I know this meal is going to kick butt!
ahaha!! I love it!! Thank you so much! xoxo!!
I advise everyone who views these recipes to immediately head off to the butcher for pork loin backribs and/or a tritip or chuck roast. Then make up a batch of each sauce and invite that guy/gal over who has been out grillin’ you all summer. Here in San Miguel we drop the hot sauce and liquid smoke from the mustard one in favor of pureed Chipotles in Adobo sauce (the heet and da smoke) at some unknown measurement we call “to taste”.