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Meat > Barbecuing > Barbecue Sauce Preparation Guide > Types of Barbecue Sauce
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The ingredients used for barbecue sauces may vary greatly based on different regions of the United States where particular ingredients are more popular. The earliest known barbecue sauce was simply vinegar into which pieces of roasted pork were dipped. This originated in the late 18th Century in Virginia and North Carolina. Many varieties of barbecue sauce are still based on vinegar as an ingredient, but gradually other ingredients such as tomatoes, mustard, sugar, peppers, herbs, and spices have been added. The consistency of some sauces may still be quite thin, just like the original vinegar dipping sauce, but many varieties are very thick. Barbecue sauces may be sweet, sour, spicy, or any combination of these.
- Sweet Ingredients: Sugar, brown sugar, honey, molasses, or maple syrup.
- Sour Ingredients: Vinegar, lemon juice, lime juice, wine, and Worcestershire sauce.
- Spicy Ingredients: Mustard, onions, chilies, garlic, black pepper, curry powder, and cumin.
| North Carolina and Virginia |
A thin, vinegar sauce with sugar, black pepper, and crushed red pepper is popular. |
| South Carolina |
Sweet mustard and vinegar sauces are common. |
| Smoky Mountains |
Sauces are usually thin and are prepared with ingredients that including tomato, ketchup, sugar, and vinegar. They tend to be a bit sweeter with a little less vinegar than sauces that are popular along the coast of North Carolina and Virginia. |
| Georgia |
A thin tomato, vinegar, and mustard sauce is preferred. |
| Florida |
Lemon and lime juice are added to a sauce with a tomato base. |
| Northern Alabama |
A white barbecue sauce prepared with a mayonnaise base is popular in Northern Alabama. |
| Kentucky |
Worcestershire sauce and vinegar are the basis for a dark sauce popular in Kentucky. |
| Texas |
The influence of Mexico is apparent in barbecue sauces popular in Texas and the Southwest. They may be very hot and spicy with the addition of hot peppers in a sauce with a tomato base. |
| Midwest and Plains |
Barbecue sauce with a tomato base tends to be thicker and sweeter than in other regions and it may also be quite spicy. | |
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| More Barbecue Sauce Preparation Guide >> |
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Types of Barbecue Sauce article - Related Content |
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| Balsamic adds a lot of tangy flavor in the versatile barbecue sauce. |
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| Let this flavorful barbecue sauce add some zest to your grilling recipes. |
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| Sweet, tangy, tasty and on your table in no time flat. |
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| This sweet and tangy sauce is good on ribs, burgers, and chicken. It is not hot, so kids tend to like it. To raise the heat level, add cayenne pepper, tabasco sauce, or red pepper flakes. |
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| This quick and easy barbecue sauce can be made while the grill heats. Kids like its sweet tang, but the "firepower" can be raised to suit any taste. Will keep for a week or more, refrigerated. Especially good on chicken or pork. |
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A wide range of woods are suitable for use in a barbecue. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat. Hardwoods also add more ... |
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Glaze: Barbecue sauce can be used as a glaze for barbecued or grilled meat by brushing it on the meat at the end of the cooking process.
Condiment: Barbecue sauce can be ... |
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| A savory sauce used to complement barbecued or grilled foods. The sauce can be described as tangy, spicy, and/or sweet and can be prepared in an infinite number of ways. The ... |
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| A type of barbecue sauce that is lighter colored instead of darker varieties such as the red or brown sauces that are more common. Ingredients used in the white barbecue sauces ... |
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| A grilling utensil that is used to securely grasp meat on a hot grill and move it or turn it over. A typical meat or barbecue hook will be approximately 18 inches in length ... |
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| A thickened liquid that is flavored or seasoned to enhance the flavor of the food that it is to accompany. The sauce can be sweet, sour, spicy, or savory and may be added to the ... |
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| A reference often made to pork or beef ribs that are cooked using the low, indirect heat and smoke of a barbecue pit or the high, direct heat of a grill. Prior to cooking the ... |
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