My version of homemade Carolina-style BBQ sauce, which pays homage to all 3 regional styles of Eastern, Southern, and Western Carolinas. The basic foundation of this sauce is vinegar, tomato (ketchup), and mustard tastes ... with a balance of citrus-sweetness (fruit) and heat (peppers).I prepare this each year (64oz) for a full-season of outdoor grilling or smoking. It’s not the full ingredient recipe mind you, but what the heck; it’s a good foundational start for you.

I've been smoking bbq for about 4 years now and I've tried every iteration of sauce under the sun, and this has become my favorite so far, bought or homemade.This sauce is made for pulled pork and combines the liquid tang of western Carolina style sauce with the subtle tomato sweetness of an eastern Carolina style sauce (Lexington dip). Best of both worlds.

Please read this.So many options, so many variables, so little time, so let's get started.Half of these ingredients are able to be substituted for something else. Every choice you make will affect the end result, so I suggest making a few different jars, labeling the jars and taking notes; you'd hate yourself if you created something magical and forgot what went in it.Vinegar. Either white or apple cider. So very different.Sugar: White, Light or Dark Brown. Oh, the decisions that must be made.Crushed Peppers: but seriously, aren't there hundreds of pepper varieties? Yes, yes there are. Choose wisely.Hot Sauce: Again? Really?!? Maybe try something easy the first time, like Frank's™ or Tabasco™ but don't be afraid to try all different kinds.It is important to let this sit for at least 24 hours before serving, and the longer the better. A week would be great if you can handle the waiting.Use this mop on baby back or spare ribs, pit beef, or really whatever you'd like.

This vinegar based bbq sauce is easy, cheap and fast to make

:ohyeaah :positive :positive

My wife has an intolerance to pepper so I had to find something that would work for bbq without tearing her system up like the traditional Texas bbq. If you can't handle even a little heat take out the pepper, the five spice will still add a dimension of heat without the burn!

Dry rub seasoning I enjoy using and want to share.

This mix is a fantastically versatile marinade. It can be used on a variety of different foods, but I find it best used to marinate meats with. This recipe is the product of trial and error, using different ingredients and quantities to create a rub for my pulled pork. One thing you'll notice is that although it has a very long shelf life, that you'll get small clumps when it's in storage. This is just the sugar clumping up and is easily rectified by shaking it up a little.

This rub is great on just about everything and is not too spicy as written. Spice it up more by adding more cayenne.