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Best Carolina BBQ Meat Sauce


"I can't take all the credit for this stuff. I have had to search, and snoop and experiment to get it right. (Thanks Big Daddy's!) But I've had barbeque in some of the best little places in the Carolina's, and this stuff rules there! Fantastic on pork! Or try brushing some on chicken as it finishes off the grill! Use fresh ground peppers for the best flavor. This will keep in fridge for a couple of weeks."
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8 h 55 m servings 92 cals
Original recipe yields 12 servings (3 cups)

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  1. In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
  2. Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.

Nutrition Facts

Per Serving: 92 calories; 3.9 g fat; 12.2 g carbohydrates; 1.6 g protein; 5 mg cholesterol; 396 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 122
  1. 151 Ratings

Most helpful positive review

Living in Charleston, I have had this type of sauce dozens of times, but this recipe is just what I was looking for. It's a little spicier than most, but I prefer a sweet-hot sauce. Also, omit...

Most helpful critical review

This recipe was a little to Mustardy for myself but my husband LOVED it. If it were up to him he would've given it 5 stars. I love the vinegar in it, so next time i will cut down the mustard by ...

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Least positive

Living in Charleston, I have had this type of sauce dozens of times, but this recipe is just what I was looking for. It's a little spicier than most, but I prefer a sweet-hot sauce. Also, omit...

Wow! As I prepared the sauce I seriously had doubts about this recipe. However after basting it over grilled chicken during the final stages of cooking, I became a believer. I could drink thi...

Great stuff! Next time I will use less mustard and cut down on the white and black peppers. I did add a bit more brown sugar but overall fabulous for pulled pork.

i cut the mustard down to 3/4 cup and added 1/4 cup honey to take off the edge of what i knew would be a tangy sauce. cooked boneless, skinless chicken breasts in the crock pot with the sauce, a...

Thank you Thank you thank you! I am a Carolinian and with my own slight adjustments, I found this to be the closest to what I grew up family butchered their own meats and held their...

I made this sauce this weekend and it turned out really great. The next day I cooked a pork roast in the slow cooker until it fell apart then added this wonderful sauce to it. My husband thoug...

This was excellent. I browned 5 lbs. of boneless chops, slathered them with this sauce and cooked them on low in the crock pot with about 3/4 cup of sauce. When they were falling apart I added...

Oh my goodness! This was fantastic! I am more used to BBQ from SE North Carolina but this mustard based sauce is great! Thanks Andy for sharing!!!

My family loved this...even my picky teenager. We liked the extra kick in the sauce. They're already planning when I will use this again. I used brown sugar twin instead of the regular brown ...