It’s BBQ season, and with that comes BBQ sauce. The other day, standing next to Chef Jonathon at the grill, I got a short course in BBQ sauces that was eye-opening for this non-foodie gal. I had never paid attention to what sauces should be used with what meats, and the how and why behind them, but now you can bet I’m pairing my sauces with meats more intentionally!
Both South Carolina (SC) and North Carolina (NC) sauces below are good on pulled pork. Pork tends to be more on the fatty side, and the high acidity in these vinegar-based sauces matches that fattiness well.
Chef Jonathon combines them when making a sandwich. He puts the NC sauce on the bun to moisten it a bit and then the mustard-style sauce on the pork itself.
South Carolina Mustard BBQ
Ingredients:
1 ½ c. yellow mustard
1 c. honey
1 c. cider vinegar
½ c. brown sugar
4 T ketchup
1 ½ T Worcestershire
2 tsp garlic powder
½ tsp cayenne
1 tsp salt
Dash of hot sauce
Method:
- Combine all ingredients in bowl, whisk until very smooth.
- Transfer to pot, simmer 10 minutes.
- Serve warm.
North Carolina BBQ sauce
Ingredients:
4 c. cider vinegar
2c . water
10 oz ketchup
½ c. brown sugar
4 T salt
3 T red pepper flakes
1 T fresh ground black pepper
1 T white pepper
Method:
- Combine all ingredients and whisk well to dissolve salt and sugar.
- Serve warm.
Kansas City BBQ
Ingredients:
2 tsp ea: allspice, cinnamon, nutmeg, fresh ground black pepper
4 tsp ea: curry powder, chili powder, paprika
2 c. white vinegar
4 tsp tabasco
8 c. ketchup
2 2/3 c. molasses
Method:
- Combine all ingredients in bowl, whisk well until combined.
- Serve warm.
Dry rub for ribs and brisket
The dry rub is designed to go with the KC BBQ sauce for a great spice combo. Use it on ribs and brisket.
Ingredients:
4 c. sugar
1 c. Lawrys Seasoned salt
1 c. granulated garlic
1 c. celery seed
1 c. onion powder
1 c. Kosher salt
2 c. paprika
¾ c. chili powder
1/2c . fresh ground black pepper
4 T lemon pepper
3 T rubbed sage
4 T dry mustard
2 T dry thyme
2 T cayenne pepper
For brisket:
- Dry and rub brisket generously with rub, let sit overnight.
- Set smoker to 185˚, fill with choice of wood (we use apple), smoke 15 hours (for a full size 12-15 lb brisket). Be sure to check and fill smoke box regularly.
- Increase temp to 225˚ for additional 3 hours.
- Remove brisket to a double wide but also overlapping bed of aluminum foil. Drizzle with some honey and then sprinkle brown sugar on top.
- Wrap brisket and place in cooler for at least 1 hour. Slice and serve.
