Big Daddy's Carolina Style Barbecue Sauce

"Found this on line. This is South Carolina style barbecue sauce, meaning that it is vinegar and mustard based, as opposed to the ketchup and molasses based sauces of the mid- and southwest. It combination of sweet and tangy flavors bring out the absolute best in grilled pork or chicken."
photo by DuChick photo by DuChick
photo by DuChick
Ready In:




  • Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes.  Vinegar taste may be very strong until completely cooled. Refrigerating overnight is best and allows flavors to blend.
  • Add a few drops of Louisiana Hot Sauce at the end if additional heat is desired.

Questions & Replies

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  1. foxmitchell
    This is absolutely fantastic. I didn't use the liquid smoke because I use the sauce on my smoked ribs. Sooo much better than ketchup based sauce.
  2. Todd P.
    I've tried this so far on chicken and it was delicious. I can't wait to try it on pulled pork.
  3. Peggyblue
    Wow! Great sauce! Even messed up and accidentally added the soy before the first simmer and still came out great! Don't think I'll be using store bought bbq sauce for pulled pork ever again! Thanks for sharing!
  4. dancingdeco
    I love this recipe. I didn't have liquid smoke so I added the next best thing I had which was some corona beer. This sauce I make alot because I have changed the minds of some of my family &friends. To give carolina style bbq a chance. -From Tx
  5. Tom W.
    I think it's clear the one star reviewer thought this would be a tomato or 'red' based sauce, not a Carolina mustard/vinegar sauce. Anyway I made it- it is true to the form of a Carolina mustard mop sauce. Had it on smoked pulled pork sandwiches and it was very, very good. Good recipe if you like a Carolina MUSTARD/VINEGAR based sauce!


  1. Heather U.
    Terrific BBQ sauce! Looking forward to slathering it on grilled chicken tonight. For now, the taste right out of the bowl is spot on - tangy, slightly sweet, love the mustard base. Halved the recipe; yield was about 1 cup. Used about 1/4 tsp chipotle chili powder in place of liquid smoke [none on hand].
  2. whatscooking
    I made this for my pulled pork. I had to make a couple of substitutions as my pantry was short. I used regular vinegar instead of cider and I found out I was out of liquid smoke so I used smoked paprika instead. A great sauce, thickened nicely and I'll use it on chicken as well. Thanks for the recipe.



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