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!
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.
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.
Watch the step by step video for my Carolina BBQ Sauce in the recipe below!
Carolina Mustard Barbecue Sauce Recipe
RECIPE VIDEO
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
- 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.
Notes
Nutrition
This post was originally created in April 2015 and has been updated with more fun facts and tidbits for your reading pleasure.
mary
April 23, 2015 at 4:19 amI believe the addition of the ACV and Adobo chiles make this a healthy sauce too!
sarah @ {Home-ology} modern vintage
April 23, 2015 at 6:20 pmOh my gosh, that looks amazingly yummy! I love Carolina-style bbq sauce – putting this on the list of must try’s.
Jamie @ Southern Revivals
April 24, 2015 at 4:50 amAs a lifelong Heinz ketchup fan I can fully appreciate this post. As a Southerner, I can fully appreciate this recipe! Looks delish! 😉
Becky
April 24, 2015 at 8:31 amMmmm…I’ve been on a serious mustard kick lately. I can’t wait to try this!
Meg @ The Housewife in Training Files
April 24, 2015 at 12:43 pmAs a BBQ lover from KC, all the sauces I have seen are red but I am intrigued by this kind! Must try it soon!
[email protected] Made. Interest.
April 25, 2015 at 3:54 pmYum! I love mustard based sauces and this looks sooo good! Invite me over next time you make it 😉
Carrie @Frugal Foodie Mama
April 26, 2015 at 6:41 amOh yum! I love Heinz yellow mustard as is, but this doctored up version looks delicious! 🙂
Julie LaRosh
May 2, 2015 at 10:10 pmCould you please share your apple cider brine recipe for preparing the meat you mentioned in the Carolina Mustard Barbecue Sauce.
Krissy
May 5, 2015 at 5:46 amHi Julie! It just went up on the blog yesterday. Here’s the link: http://selfproclaimedfoodie.com/apple-cider-barbecue-pulled-pork/ Thanks! Krissy
Jen
May 5, 2015 at 6:09 pmCarolina 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.
Krissy
May 5, 2015 at 7:24 pmHi Jen, I’ve never even been to South Carolina, so if you do try my version please tell me what you think!! Thanks! Krissy
george
May 9, 2015 at 12:25 pmMaking it tonight
connie jensen
May 9, 2015 at 4:41 pmOh. 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!
Krissy
May 9, 2015 at 9:05 pmThanks for letting me know, Connie! Enjoy!!! -Krissy
Thad Davis
May 23, 2015 at 2:18 pmThis 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.
Krissy
May 23, 2015 at 2:21 pmI had no idea. Thanks, Thad! – Krissy
Andreanne
June 18, 2015 at 10:42 pmFor how long can this be kept in the fridge? A good amount of time I guess?
Krissy
June 19, 2015 at 6:14 amI’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
Nicole
September 11, 2018 at 8:35 amHey Krissyi was wondering if you have to refrigerate once it’s bottled? I was thinking as giving this as a Christmas presents..
Krissy
October 16, 2018 at 6:07 pmHi 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.
Camilla
June 21, 2015 at 8:48 amWhere in the supermarket would I be able to find the Chipotle pepper in adobo? That’s something I’ve never seen before
Krissy
June 21, 2015 at 12:45 pmHi Camilla, Its in the Mexican food section near the enchilada sauce and taco shells usually. -Krissy
Tedd
July 17, 2015 at 12:28 pmThat 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!
Krissy
July 18, 2015 at 4:53 amSo many great suggestions, Tedd! I have to have my cold rainy winters. I can’t handle that much heat and sunshine! – Krissy
Roni
July 26, 2015 at 12:02 pmI 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.
Krissy
July 27, 2015 at 11:06 amAwesome!!! Thank you for letting me know, Roni! -Krissy
Susan
September 10, 2015 at 6:58 pmI just love your site. So many good things.
Krissy
September 17, 2015 at 11:29 amAh, thank you so much Susan!!! I really appreciate the comment. 🙂 Krissy
Tim
October 31, 2015 at 1:31 pmTried 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
Dan
May 29, 2016 at 9:06 amGreat recipe! So fast and easy! My guests devoured it.
Grace
June 11, 2016 at 8:14 pmThis recipe came out so good! So glad I stumbled on it, thanks!
Raddie Sneed
July 4, 2016 at 8:14 pmMade this BBQ sauce. Very easy. Tangy and sweet. Good switch up from the original.
Roberta
November 16, 2016 at 3:57 pmIf you made a batch, how long would it keep
Krissy
November 17, 2016 at 5:51 amI think it would keep at least a couple of weeks in the refrigerator. -Krissy
Ben Northern
February 7, 2017 at 10:35 amBorn 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!!
BBQ
May 1, 2017 at 2:48 pmIf you want to make it more BBQ put some extra water in and throw it in the smoker for an hour or two.
Krissy
May 19, 2017 at 5:38 amwhat a fantastic suggestion!
Todd
May 4, 2017 at 1:36 pmWow! 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.
nicolthepickle
June 15, 2017 at 6:31 amI’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.
nicolthepickle
June 15, 2017 at 6:32 amI’m making it today as a dip for soft pretzels. Hopefully good!
Janice Thomas
July 6, 2017 at 10:28 amDo you think you could can this sauce?
Krissy
July 14, 2017 at 6:31 amyou bet.
ivan
July 6, 2017 at 4:32 pmWould dijon mustard work?
Krissy
July 14, 2017 at 6:31 amPossibly, but I don’t think it would taste anything like what its supposed to. I personally wouldn’t use it in this recipe.
Tim
July 15, 2017 at 9:07 amAlthough 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.
Ckwan
December 1, 2018 at 11:11 amI’ve had Maurice’s Mustard Sauce and Krissy’s tops Maurices! It’s obvious you didn’t make Krissy’s Mustard Sauce.
Ckwan
December 1, 2018 at 11:17 amTim please try the recipe. It will surprise you!
Mike Burgin
August 7, 2017 at 7:02 amSmall 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.
Sheila
August 13, 2017 at 7:42 amThis 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.
Robin Gibson
October 11, 2017 at 6:20 amMoved to Ga.. Missing my Carolina Gold. I will be trying this. How about adding a dash of liquid smoke. Making it today.
Krissy
October 11, 2017 at 7:24 amLiquid smoke is a great idea!
Dave Robertson
February 5, 2018 at 6:16 amThis was amazing on pulled pork. Thank you!
Karel
April 20, 2018 at 12:55 pmI’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
Destiny Stephens
May 29, 2018 at 7:18 pmDo you think that it would still be good without out the chipotle pepper in adobo. i am not a huge pepper fan like that.
Krissy
May 30, 2018 at 11:07 amYes! The chipotle adds a smokey flavor, but if you don’t like that I think a little heat from Tobasco would be great too.
Bonnie
June 24, 2018 at 1:52 pmI 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!
Mississippi Rob
August 11, 2018 at 1:46 pmAdd 1/2 a cup of bourbon to this recipe and reduce to thicken.
Jay
September 16, 2018 at 8:29 pmI 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.
Meg
November 2, 2018 at 4:22 pmMind-blowingly delish! I will totally make this again.
Chuck
December 1, 2018 at 11:22 amJust made my third batch! What a great and flavorful recipe. Will accent the seasonings on my Boston Butt. Thanks for a great recipe!
Lonnie golden
December 12, 2018 at 11:05 amDo you have recipe for caning this BBQ sauce
Krissy
December 14, 2018 at 1:01 pmHi Lonnie, I’ve never canned this one since it’s so easy to make. Sorry!
Nicole
March 19, 2019 at 3:31 pmThis sauce came out really good. I added a teaspoon of liquid smoke and a few dashes of hot sauce. Next time i will cut down the apple cider vinegar to half the amount as I felt it was a little too strong. I served this with beef short ribs.
James Roller
May 4, 2019 at 12:56 pmKrissy, I have lived in South Carolina for 52 of my 53 years, minus a one-year stint in NC for 2nd grade. Your recipe is spot on but with an interesting twist. I have never seen a “chunky” mustard sauce on the table at any of the many BBQ joints I have visited. As someone who writes extensively about SC BBQ, I have to say I am intrigued by the addition of the chipotle and will have to try it out myself. Our family recipe, while obviously a personal favorite, loses the beautiful bright yellow color that you maintain in your recipe with the addition of some darker spices (notably chili powder). If you ever have any questions about SCBBQ, feel free to contact me. I am happy to help in any way.e