This South Carolina Mustard BBQ Sauce is the perfect balance of tangy mustard, bold spices, a sweet blend, ketchup, and a touch of vinegar, creating a sauce deeply rooted in Carolina barbecue tradition. It’s my favorite for pork, chicken, ribs, or anything fresh off the grill.
South Carolina Mustard BBQ Sauce
Print ThisIngredients
- 10 cups of yellow mustard
- 1.25 cup whole grain mustard, optional
- 2.5 cups of apple cider vinegar
- 2.5 cups of honey
- 2.5 cups of brown sugar
- 1.25 cup of ketchup
- 5 tablespoons of chili powder
- 5 tablespoons of Worcestershire sauce
- 10 teaspoons garlic granules
- 10 teaspoons onion granules
- 7.5 teaspoons salt
- 2.5 tsp black pepper
Instructions
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Add the ingredients to a medium-size pot and cook over low heat for 15 minutes while occasionally stirring.
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Cool and serve.
Notes
The secret to the best South Carolina Mustard BBQ Sauce is letting it rest, I always make it a day ahead so the flavors have time to meld. If I want a deeper, more balanced taste, I simmer it low and slow, stirring occasionally to prevent any bitterness from the mustard. Ingredient Swaps: If I’m out of garlic granules, fresh minced garlic works, but I sauté it in oil first to mellow the raw bite. Same with onion granules. Consistency: If I want it extra smooth, I blend it, but not too much, I still like a little texture. Make-Ahead: You can make this up to 3 days ahead of time. The longer it sits the more flavors that will come out. How to Reheat: Add the desired amount to a small size saucepot and cook over low heat until warm. How to Store: Cover and keep in the refrigerator for up to 10 days. This will not freeze well.
South Carolina Mustard BBQ Sauce
This mustard-based BBQ sauce dates back centuries, brought to South Carolina by German immigrants who settled on land grants from the U.S. Unlike the thick, tomato-based sauces of Kansas City or the vinegar-heavy blends of North Carolina, this sauce known as “Carolina Gold” leans into the bold, zesty bite of yellow mustard, balanced with just the right amount of vinegar, sweetness, and spice.
I personally think this sauce has stood the test of time, deeply rooted in Southern barbecue tradition and a must-have for anyone serious about great BBQ. Hands down, it’s the most underrated BBQ sauce I’ve ever had, and it works beautifully on so many meals; some of my favorites are in the serving suggestions section.
If you’re looking for a sauce that delivers authentic Southern BBQ flavor, this is the one.
Ingredients and Substitutions
When I make this South Carolina Mustard BBQ Sauce, I keep it authentic with just a few key ingredients, and the best part? I usually have them all in my pantry.
- Mustard: I always use yellow mustard for that signature tang, but if I want a little more depth, I’ll mix in some Dijon or whole grain.
- Vinegar: Apple cider vinegar is my go-to; it gives the sauce just the right amount of acidity.
- Sweet Blend: I like to use honey and brown sugar, just enough to balance the tang without overpowering the sauce.
- Spices: I keep it simple with garlic, onion, cayenne, salt, and pepper—just enough to add boldness without overcomplicating things.
- Ketchup: A small amount of ketchup smooths out the texture and rounds out the flavors without making it too tomato-heavy.
How to Make South Carolina Mustard BBQ Sauce
Combine: I add all of the ingredients to a medium-size pot and give it a good stir to make sure everything is well mixed. Then, I let it start warming up over low heat, allowing the flavors to come together.
Whisk & Simmer: I whisk everything together in the pot until it’s completely combined, making sure the sauce is smooth. Then, I let it simmer on low heat for 15 minutes, stirring occasionally as the flavors meld.
Cool & Serve: I let the sauce cool slightly before serving it up with my favorite BBQ dishes; it’s perfect for pork, chicken, or anything fresh off the grill.
chef’s tip and notes
The secret to the best South Carolina Mustard BBQ Sauce is letting it rest; I always make it a day ahead so the flavors have time to meld. If I want a deeper, more balanced taste, I simmer it low and slow, stirring occasionally to prevent any bitterness from the mustard.
- Ingredient Swaps: If I’m out of garlic granules, fresh minced garlic works, but I sauté it in oil first to mellow the raw bite. Same with onion granules.
- Consistency: If I want it extra smooth, I blend it, but not too much; I still like a little texture.
Serving Suggestions
I love slathering this sauce over my smoked pork shoulder and piling it onto a buttery brioche bun with a side of crispy coleslaw for the perfect balance of tang and crunch.
It’s also a game-changer on smoked chicken, especially when served alongside my classic Southern cornbread. So good!
Make-Ahead and Storage
Make-Ahead: You can make this up to 3 days ahead of time. The longer it sits, the more flavors that will come out.
How to Reheat: Add the desired amount to a small-sized saucepan and cook over low heat until warm.
How to Store: Cover and keep in the refrigerator for up to 10 days. This will not freeze well.
