North Carolina BBQ Sauce Recipe

North Carolina Vinegar BBQ S

North Carolina Vinegar BBQ Sauce

North Carolina BBQ Sauce is well known to be made with very basic ingredients of vinegar, ground black pepper, and hot chile pepper flakes making it a Vinegar based BBQ Sauce.  It is used as a “mopping” sauce to baste the meat while it is cooking and can be used as a dipping sauce when it is served.

 

This first of our 3 BBQ sauce recipes is an Eastern North Carolina BBQ Sauce recipe.  By someone from North Carolina, it was described as the closest to what you will find in any of the BBQ Restaurants in North Carolina.  Now, there’s no doubt, this is a HOT BBQ sauce, so be careful!

 

Eastern North Carolina BBQ Sauce Recipe
Author: 
Recipe type: BBQ Sauce
Cuisine: BBQ
 

Ingredients
  • 1 cup white vinegar
  • 1 cup cider vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon cayenne pepper
  • 1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Instructions
  1. Combine all of the ingredients, put in a jar with a tight fitting lid.
  2. Refrigerate for 1 to 2 days before using so that the flavors will blend.
  3. Shake occasionally; you can store and use for up to 2 months in the refrigerator.

 

Here’s another, but as you can tell, a very simple but very standard version of North Carolina BBQ Sauce.

 

North Carolina Vinegar Barbecue Sauce Recipe
Author: 
Recipe type: BBQ Sauce
Cuisine: BBQ
 

Ingredients
  • 1gallon cider vinegar
  • 1⅓ cup crushed red pepper
  • 2 tablespoons black pepper
  • ¼ cup salt

Instructions
  1. Mix all 4 ingredients together and let stand for at least 4 hours. You want the spices to mix in and flavor the vinegar.

 

This traditional North Carolina BBQ sauce recipe was probably was most likely developed for North Carolina Pulled Pork recipes.  Again, a very simple Vinegar based sauce with good heat!

 

Traditional North Carolina BBQ Sauce Recipe
Author: 
Recipe type: BBQ Sauce
Cuisine: BBQ
 

Ingredients
  • 2 cups Apple Vinegar
  • 3 tablespoons Fresh Red Chile Pepper, crushed or minced
  • 1 teaspoon Black peppercorns ground to medium-coarse
  • 2 teaspoons salt

Instructions
  1. Chop the fresh red pepper to split most of the seeds, and then crush them.
  2. Add all ingredients in a bottle or jar with a sealable lid then shake well to blend everything.
  3. Let sit overnight (keeps well outside the fridge), shake regularly.

 

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