I recently learned that barbecue sauces are native to America, and what’s really interesting about that is the insane variety of sauces we have. Most of the population probably thinks that barbecue sauce is just a brownish/reddish sauce bottle you find near the ketchup and mustard, but in reality each region of the United States that enjoy some good barbecue has their own distinct flavor.
On this site, we’ve gone over the differences between brines, marinades, dry rubs, and sauces and learned that most barbecue sauces consist of 3 basic components: vinegar base, tomato paste or other flavor component, and spices and seasonings. Each region is a little different, but the basis is the same. Read on!
Texas – Mop Style Sauce
The most popular sauces in Texas are called “mop sauces” or “basting sauces” because it’s actually applied with a mop. In reality, these sauces are more of a glaze, or dripped on the meat. Here are some common ingredients:
- Beef stock
- Ketchup
- Vinegar
- Worcestershire
- Spices – Chili powder, cayenne pepper, salt and pepper
Alabama – White Sauce
The white sauce concocted in Alabama is most commonly used for smoked chicken and pork, and can be anywhere from milky to creamy to thick! The strangest thing about this white sauce is it doesn’t use a ketchup or mustard base, but rather mayonnaise. Here’s a basic Alabama sauce recipe:
- 1.5 cups mayonnaise
- 1/4 – 1/2 cup apple cider vinegar (depending on desired thickness)
- 1/4 cup horseradish
- 1 tbsp Worcestershire sauce
- Cayenne pepper, red pepper, garlic powder, salt to taste
South Carolina – Mustard Sauce
I personally think this is the most distinctive sauce, and as a mustard fan ultimately tasty, and it’s extremely popular for pork dishes. Here is a basic recipe:
- 1 cup yellow mustard
- 1/4 – 1/2 cup apple cider vinegar (depending on desired thickness)
- 2 tbsp tomato paste
- 1/4 cup sugar
- Onion powder, garlic powder, salt, and pepper to taste
North Carolina – Vinegar Sauce
The Carolina’s have a big variety of barbecue sauces; the Northern region prefers a vinegar based sauce, mostly used for pork, while in the Western part of the state they start to add some ketchup or tomato paste to the sauce. It’s usually a thin and runny sauce that gets soaked up into the meat during cooking. Here is a basic recipe:
- 1 1/2 cups apple cider vinegar
- 1/2 cup cold water
- 1/4 cup tomato paste / ketchup (optional, makes it Western)
- 2 – 5 tbsp sugar (to taste)
- 1 small onion, diced
- 1 clove minced garlic
- Red pepper, salt, and black pepper to taste
Memphis – Dry Rub
Memphis is known to have a variety of vinegar based mopping sauces and using tomato based sauces for pork. What Memphis is best known for, though, is the invention of dry rubs. A lot of places will offer you the options of having your meat wet or dry, aka sauce or rub, but even dishes with sauces tend to have a rub underneath in Memphis. Below is a classic Memphis dry rub recipe, but you can find a roundup of dry rubs here.
- 4 tbsp paprika
- 2 tbsp garlic powder
- 2 tbsp chili powder
- 2 tbsp yellow mustard seed
- 2 tbsp black pepper
- 1 tbsp crushed celery seed
- Black pepper, thyme, oregano, and salt to taste
Kansas City – Red Sauce
Kansas City is my hometown, so it’ll always have a special place in my heart. Plus, the sauce from Kansas City is probably what you originally think of when you think barbecue sauce— its typically tomato based with just enough tart (vinegar) and spicy (chili powder, cayenne pepper) to create a perfect taste. Here’s a basic recipe:
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/4 – 1/2 cup honey (depending on desired sweetness)
- 3 cloves minced garlic
- 3 tbsp butter
- 2 tbsp Worcestershire
- 1 chopped onion
- Paprika, chili powder, cayenne pepper, salt, and pepper to taste
**St. Louis style sauces are very similar to those from Kansas City, but a little thinner with a vinegar base instead of a ketchup base. To try a more acidic taste, switch the amounts of the first two ingredients.
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