Barbecue Wisdom: The Secret's In The Sauce

https://www.newsbreak.com/doc-...

Jerry Clower, a very funny man with a full appetite maintained that Barbecue “starts with hickory smoke and ends with good sauce.” If you’re doing it right, the ebullient comedian added during a conversation, “the two meet somewhere in the middle.”

Fried Green Tomatoes reminded us that “[t]he secret’s in the sauce.” And when you make your own, you know exactly what the secret really is.

Begin everything with a good dry rub of spices and herbs, then finish with one of these three classic Southern sauces representing a proud tradition: the sweet tomato-based style of Georgia and Tennessee, the bold mustard sauce of South Carolina, and the vinegar-and-pepper tang of North Carolina.

For a personal flourish, I stir in a splash of Jack Daniel’s Old No. 7 Tennessee Whiskey for more flavor and as a tribute to the fine folks in Lynchburg, Tennessee who continue to keep barbecue in the American culinary mainstream.

Sweet and Smoky: Georgia & Tennessee Style

This is the familiar deep red sauce many folks expect—ketchup-based, sweetened with molasses or sorghum, and balanced with vinegar and spice. It's smooth, rich, and sticks to your ribs. Great on pulled pork, chicken, or brisket.

Ingredients:

1 cup ketchup

1/2 cup apple cider vinegar

1/4 cup brown sugar

2 tbsp molasses

1 tbsp Worcestershire sauce

1 tbsp yellow mustard

1 tsp smoked paprika

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp cayenne

2–3 tbsp Jack Daniel’s Old No. 7

Directions:

Combine everything in a saucepan over medium heat.

Simmer gently, stirring often, for about 20 minutes.

Let it cool, store in a jar, and try not to eat it with a spoon.

2. Tangy Mustard Sauce (South Carolina Lowcountry Style)

This sauce has personality. With a bold mustard base and just enough sweetness, it’s a perfect for pulled pork and grilled chicken.

Ingredients:

1 cup yellow mustard

1/4 cup honey

1/4 cup apple cider vinegar

1 tbsp brown sugar

1 tbsp ketchup

1 tsp Worcestershire

1/2 tsp garlic powder

1/2 tsp black pepper

Pinch of cayenne

1 tbsp Jack Daniel’s

Directions:

Whisk it all together.

Heat gently or serve cold.

Slather it on generously.

NOTE: someone will ask for the recipe.

Sharp & Spicy Vinegar Sauce (North Carolina Style)

It’s thin, fiery, and unapologetically acidic. Meant for chopped pork or as a mop sauce during smoking.

Ingredients:

1 cup apple cider vinegar

1/4 cup white vinegar

1 tbsp brown sugar

1 tsp crushed red pepper flakes

1/2 tsp black pepper

1/2 tsp salt

1 tsp hot sauce (Texas Pete, if you want to make the locals smile)

1 tsp Jack Daniel’s, for a little edge

Directions:

Shake everything together in a jar.

Let it sit at room temp for an hour.

Drizzle it over pork.

Sauce Pairing Tips

Pulled Pork: Mustard for a tangy twist or vinegar for that perfect slap-you-awake finish.

Brisket: Tomato sauce wins here—it clings like a Southern breeze.

Chicken: All three work.

Barbecue is like a conversation. The sauce is the part that sticks. Make it your own. Tweak the spice, stir in some good stories, and pass it around with pride.