Carolina Mustard Barbecue Sauce is the easiest homemade BBQ sauce recipe you’ll find! This mustard BBQ sauce is so easy to make, spicy, & flavorful!
All you need to do is mix the ingredients together and wait for the flavors to develop. Use this BBQ sauce to smother your ribs, burgers, chicken, and more!
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CAROLINA BBQ SAUCE
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Carolina Mustard Barbecue Sauce is simply amazing on barbecue ribs, pulled pork, grilled chicken – you name it. There are so many fantastic side dishes that would go well this mustard BBQ sauce and your favorite grilled meat. I usually make up some of my Grandma’s potato salad and some angel hair cole slaw. YUM!
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.
Where is mustard based BBQ sauce from?
Part of South Carolina is known for its yellow barbecue sauces made primarily of yellow mustard, vinegar, sugar and spices. This sauce is most common in a belt from Columbia to Charleston, an area settled by many Germans.
I, admittedly, have never been to South Carolina, but I’ve had several readers tell me that my BBQ sauce is quite authentic. I hope you like it too!
What is the secret to tasty BBQ?
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 barbecue sauce, and this is one of the best BBQ sauce recipes out there.
I’ll tell you how to make mustard based BBQ sauce, and the process is so easy it will blow your mind. I knew I was going to grill up some pulled pork on the smoker and wanted to make an outstanding Carolina BBQ sauce that was equally as tasty.
How to make Carolina BBQ Sauce:
- The cast of characters are shown below – mustard (of course… you can’t have Carolina BBQ sauce without it), apple cider vinegar, honey, brown sugar, garlic powder – but I put a few more key ingredients in to really kick up the flavor.
- 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 your Caroline BBQ sauce chill in the refrigerator overnight to really let the flavors combine.
- This mustard BBQ sauce literally takes only a few minutes to throw together.
- 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. No slaving over the stove for this recipe like you do with other barbecue sauce that you cook on the stove.
The best ingredients to use when making Mustard BBQ Sauce:
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 Carolina 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 this mustard BBQ sauce, however, you may never go back.
More BBQ sauce recipe ideas:
- Whiskey BBQ sauce – this is one that you cook on the stove but it is oh-so worth it. I’m not a fan of whiskey, but the alcohol cooks off and all that’s left is the flavor! Be sure to make a lot of this one and then preserve it by canning a bunch of jars.
- Kansas City style barbecue sauce – thick, sweet, and tangy tomato mixture that sticks to your fingers as much as it sticks to the grilled ribs. YUM.
- Eastern Carolina Vinegar Sauce – he spicy tang of vinegar sauce complements smokey barbecue
- Cherry Barbecue Sauce – Complex and full-bodied, this sauce is ready to take on just about anything you have on the grill or smoker. The cherries add a deep fruitiness that gets well embedded. It’s noticeable, yet a little hard to discern at the same time. This BBQ sauce is the perfect choice during the summer months.
- Stout Barbecue Sauce – You must cook this one awhile to get the liquid to evaporate, and in doing so the flavor profile of the beer undoubtedly changes, and while that chocolaty robustness of the stout remains, the bitterness really amps up.
Watch the step by step video for my Carolina BBQ Sauce recipe:
Kitchen tools used to make this Carolina Mustard Barbecue Sauce:
Flexible Measuring Cups – My sister and I first found these at a cooking class and we thought they were just the best invention. Any time you are measuring and/or pouring liquid, these are simply the best to have on hand. They make a great gift for your favorite cook, too!
Measuring Spoons: There are about a million of these out there to choose from, but these have been my favorite. They are stackable and magnetic so you don’t have to deal with that annoying ring.
Carolina Mustard Barbecue Sauce
Ingredients
- 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
Instructions
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Mix all ingredients well.
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For best results, refrigerate in an airtight container overnight to allow the flavors to develop.
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To serve, warm in a pot over very low heat and use on grilled meats like pulled pork or chicken.
Recipe Notes
Makes about 2 cups
This post was originally created in April 2015 and has been updated with more fun facts and tidbits for your reading pleasure.
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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
Hey Krissyi was wondering if you have to refrigerate once it’s bottled? I was thinking as giving this as a Christmas presents..
Hi Nicole, I’m so sorry for such a late reply! Yes – I keep mine refrigerated. I think it would be shelf stable if you canned, but am not sure if a water bath canner would do the trick or if you’d need a pressure canner.
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.
Moved to Ga.. Missing my Carolina Gold. I will be trying this. How about adding a dash of liquid smoke. Making it today.
Liquid smoke is a great idea!
This was amazing on pulled pork. Thank you!
I’LL MADE THIS SAUCE. ABSOLUTE THE BEST. THANKS FOR SHARING THIS WITH US. I’M FROM THE NETHERLANDS AND CAROLINA SAUCE IS NOT A SAUCE THAT PEOPLE KNOW AROUND HERE BUT HOPEFULLY THATS GOING TO CHANGE. THX. AGAIN
Do you think that it would still be good without out the chipotle pepper in adobo. i am not a huge pepper fan like that.
Yes! The chipotle adds a smokey flavor, but if you don’t like that I think a little heat from Tobasco would be great too.
I wanted this thicker to dip my chicken tenders in, so I reduced it in an iron skillet. It turned a lovely golden color and was delicious!
Add 1/2 a cup of bourbon to this recipe and reduce to thicken.
I pureed some pineapple and roasted garlic, and added that to your mix. Tomorrow is the day of reckoning with some pulled pork butts and about 75 hungry men. I also used some “hot” honey and a piece of ghost pepper from the backyard garden, in place of the chili adobe sauce. Thank you for providing such a simple to make sauce ! Excited to see how it develops overnight in the refrigerator.