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an overhead shot of an open face pulled pork sandwich with a zig zag of bbq sauce over the pulled pork and red onion and coleslaw on the other half of the bun

south carolina bbq sauce

This mustard based bbq sauce is sweet and tangy with just a bit of a kick. Make sure to let it cool in the fridge overnight to give the flavors time to mingle and mellow out a little.
4 from 2 votes
Prep Time 5 mins
Cook Time 15 mins
Cooling Time 8 hrs
Total Time 8 hrs 20 mins
Course Condiment
Cuisine American
Servings 8 oz


  • Sauce pot
  • Funnel
  • Squeeze bottle (8 oz)


  • ½ cup yellow mustard
  • ¼ cup dijon mustard with mustard seeds
  • cup honey
  • cup brown sugar (tightly packed)
  • ½ cup apple cider vinegar
  • 2 TBSP ketchup
  • 1 tsp Worcestershire sauce (or Marmite, optional)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp red pepper powder (or cayenne)
  • ½ tsp onion powder
  • ½ tsp seasoned salt (season all)
  • 1 dash hot sauce (optional)
  • freshly cracked black pepper (a few grinds)


  • Combine all of the ingredients in a medium sauce pot over medium heat. Stir well to combine and break up and dissolve the brown sugar.
  • Bring the mixture to a boil, stirring frequently to prevent burning. Then reduce to a simmer.
  • Simmer for 10-15 minutes, stirring occasionally.
  • Remove the pot from the heat and let cool slightly before transferring to an airtight bottle or jar.
  • Refrigerate overnight.


  • If you're in a rush to use this BBQ sauce right away, transfer it to your preferred container and then place the container in an ice bath to cool it down quickly.
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