Ditch your standard BBQ sauce and whip up a batch of this easy to make, spicy, & flavorful Carolina Mustard Barbecue Sauce next time you fire up the grill.
We’re actually having a spectacular day here in Oregon. The sun has been shining since daybreak and I expect it will continue to be this lovely until dusk. Now, I didn’t want to make anyone jealous by talking about our fabulous weather so I just took a peek at the national weather satellite and it looks like the entire country is enjoying some pretty decent weather. Being the food lover that I am, the second the sun starts to shine and I can feel its warmth on my skin, all I want to do is fire up the grill. My husband and kids are all burger, hot dog, and grilled sandwich monsters. If I used that grill every single night to cook our dinner, they would be happy campers. The first step to an outstanding barbecued meal is flavorful, good quality meat that is cooked to perfection. The second, and arguably just as important, step is to serve it up with an outstanding sauce. I knew I was going to grill up some pulled pork on the smoker and wanted to make an outstanding sauce that was equally as tasty. The cast of characters are shown below – mustard (of course), apple cider vinegar, honey, brown sugar, garlic powder – but I put a few more key ingredients in to really kick up the flavor.
MY OTHER RECIPES
All you have to do is throw all the ingredients in an airtight container, give it a good stir to mix everything up, and then let it chill in the refrigerator overnight to really let the flavors combine. It literally takes only a few minutes to throw together. No slaving over the stove for this recipe like you do with other BBQ sauces that you cook on the stove. Wanna know what the secret ingredients are and are too impatient to scroll all the way down to the recipe? Okay, okay, I’ll tell you. Throw in some ketchup (because its almost wrong to eat mustard without ketchup), some Worcestershire sauce, and… get ready for it… chipotle peppers in adobo sauce. The final barbecue sauce has just the right amount of spice to match up with the tang.
I know, its weird to use a barbecue sauce that isn’t red. Once you taste it, however, you may never go back.
When you’re ready to serve up the Carolina mustard barbecue sauce, just warm it up on the stove and smother that grilled meat. Mercy. This beautiful pouring job was compliments of my daughter. She is an excellent pourer. There are so many fantastic side dishes that would go so well with this meal. I made up some Grandma’s potato salad and some angel hair cole slaw. YUM!
So… this post was originally written on April 16, 2015. Over two years later, I recreated the recipe so that I could make a video, because after all, videos are all the rage nowadays. Anyhoo, this time I smothered my baby back ribs with this stuff and it was amazing.
Watch how I make it here!
- 1 cup yellow mustard
- 1/4 cup honey
- 1/4 cup light brown sugar
- 1/2 cup apple cider vinegar
- 1 tablespoon chipotle pepper in adobo, minced
- 1 tablespoon ketchup
- 2 teaspoons Worchestershire sauce
- 1 teaspoon garlic powder
- ground black pepper to taste
- Mix all ingredients well.
- For best results, refrigerate in an airtight container overnight to allow the flavors to develop.
- To serve, warm in a pot over very low heat and use on grilled meats like pulled pork or chicken.
I believe the addition of the ACV and Adobo chiles make this a healthy sauce too!
Oh my gosh, that looks amazingly yummy! I love Carolina-style bbq sauce – putting this on the list of must try’s.
As a lifelong Heinz ketchup fan I can fully appreciate this post. As a Southerner, I can fully appreciate this recipe! Looks delish! 😉
Mmmm…I’ve been on a serious mustard kick lately. I can’t wait to try this!
As a BBQ lover from KC, all the sauces I have seen are red but I am intrigued by this kind! Must try it soon!
Yum! I love mustard based sauces and this looks sooo good! Invite me over next time you make it 😉
Oh yum! I love Heinz yellow mustard as is, but this doctored up version looks delicious! 🙂
Could you please share your apple cider brine recipe for preparing the meat you mentioned in the Carolina Mustard Barbecue Sauce.
Hi Julie! It just went up on the blog yesterday. Here’s the link: https://selfproclaimedfoodie.com/apple-cider-barbecue-pulled-pork/ Thanks! Krissy
Carolina gold is the only BBQ sauce we use in my hse. Granted I’m a SC girl. Have my own recipe but this one is worth a shot.
Hi Jen, I’ve never even been to South Carolina, so if you do try my version please tell me what you think!! Thanks! Krissy
Making it tonight
Oh. My. Goodness, I just tasted this and I don’t think I can wait for the pork! This will make a great dipping sauce for so many things. Yum!
Thanks for letting me know, Connie! Enjoy!!! -Krissy
This is a good sauce. It is a Carolina sauce, but it’s really a South Carolina sauce. North Carolina has a vinaigrette pucker sauce in the East and a Ketchup and vinegar sauce in the West. There are some ketchup and soft drink recipes but they are more family recipes than regional.
I had no idea. Thanks, Thad! – Krissy
For how long can this be kept in the fridge? A good amount of time I guess?
I’m not entirely sure, but based on the ingredients I’m guessing yes – it should last awhile. I always do my official “sniff test” to ensure I won’t die before eating. 🙂 -Krissy
Where in the supermarket would I be able to find the Chipotle pepper in adobo? That’s something I’ve never seen before
Hi Camilla, Its in the Mexican food section near the enchilada sauce and taco shells usually. -Krissy
That is pretty much how we do it here in the midlands, the Columbia area, of S.C. I will have to try it your way. Some people here will add the honey, some do not, some will use the apple cider vinegar, others the regular “Heinz” white distilled vinegar, but it all has mustard, brown sugar and worcestershire sauce in it. For the heat, some will add tobassco sauce, others red pepper flakes which gets better if it is allow to set a day or two in the fridge. It is use on pork ribs and for pull pork, as well as chicken. It is not “mopped” or put on the meat until its about half way done and the meat is cooked with the indirect heat method because of the sugar in the recipe. I’ve tried the Heinz mustard and it does taste better. South Carolina actually has three types of BBQ sauces and this is the one that is mainly used in the central part of the state. We grill 10 months out of the 12 with our warm winters and the pass five weeks with temps over 97 degrees and into the 100’s, its to damn hot to cook up anything in the kitchen… fire up the grill!
So many great suggestions, Tedd! I have to have my cold rainy winters. I can’t handle that much heat and sunshine! – Krissy
I came across this recipe the other day and decided to make it last night. I LOVE LOVE LOVE this sauce and will be making it often! I didn’t have chipotle in adobo nor red wine vinegar. I substituted with chipotle powder and white balsamic vinegar and it turned out fantastic! This will be my new go-to sauce for pork chops and chicken.
Awesome!!! Thank you for letting me know, Roni! -Krissy
I just love your site. So many good things.
Ah, thank you so much Susan!!! I really appreciate the comment. 🙂 Krissy
Tried this sauce mixed with beer as a braising liquid for pork shoulder. Came out delicious and tangy. Made a second regular batch for topping the pulled shoulder and served it up on pretzel rolls. I work as a chef in corporate dining and this recipe pleased about 150 people. So thanks very much.
Chef Timothy Lopez
Novacare Complex, South Philadelphia
Great recipe! So fast and easy! My guests devoured it.
This recipe came out so good! So glad I stumbled on it, thanks!
Made this BBQ sauce. Very easy. Tangy and sweet. Good switch up from the original.
If you made a batch, how long would it keep
I think it would keep at least a couple of weeks in the refrigerator. -Krissy
Born in Western Kentucky, raised in Memphis, spend a lot of time in Texas, and, all I’ve got to say is DAMN, THAT S&!T IS FINE!!!!! Chicken, pork, beef (even cardboard). Eat it with everything!!
If you want to make it more BBQ put some extra water in and throw it in the smoker for an hour or two.
what a fantastic suggestion!
Wow! This looks great. I wish I had this recipe last weekend when I smoked a pork shoulder. Adding this to my list of recipes to try though! I’m sure I’ll be smoking else soon and will definitely want to try this sauce.
I’ve made your recipe a whole lot of times now, sometimes with little substitutions. It’s my favourite as a glaze on pork chops.
Thanks for the recipe.
I’m making it today as a dip for soft pretzels. Hopefully good!
Do you think you could can this sauce?
you bet.
Would dijon mustard work?
Possibly, but I don’t think it would taste anything like what its supposed to. I personally wouldn’t use it in this recipe.
Although you have a interesting variation, this is not authentic South Carolina Mustard BBQ sauce. I make it on a regular basis from original recipes and this one is not it. However, I am sure your version is good.
Small mod…I used blender to not only mince the chipotle and adobo, I made into a paste and doubled the ingredient amount. Also used turbinado sugar instead of brown sugar to nearly double. Turbinado has less molasses flavor but imparts sweetness. The recipe as it stands is great. The tweaks made it awesome.
This looks really good plus it’s so easy and quick to make one. It’s time to bring out my airtight jars and whip a batch of this mustard barbeque sauce. I am so excited.