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Making BBQ Sauce is essentially a (tasty) history lesson. In the early history of South Carolina, the influx of German immigrants in the area resulted in a mustard-based BBQ sauce that has been tweaked and added to over the generations.

This version has developed a depth of flavor by pairing expected ingredients like mustard, honey, and molasses with lemon juice and roasted garlic, creating a perfect and delicate complexity.

Low in sugar and high in versatility, this Roasted Garlic and Lemon Carolina Mustard BBQ Sauce is more than worth the minimal effort it takes to whip it together.

Don’t miss Robyn’s Healthy Electric Smoker Cookbook!

Carolina Mustard BBQ Sauce

This is a lower-sugar version of Carolina Mustard BBQ Sauce and uses flavors like lemon juice and garlic to help brighten the sauce. This sauce can also be used as a base for smoked Brussels sprout coleslaw.
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Author: Rick Browne

Ingredients

  • Juice and zest of one lemon
  • ½ clove roasted garlic roast in the oven for 30 mins at 375; it can be kept in the refrigerator until ready to use
  • 1 tbsp. butter
  • 1 tbsp. cider vinegar
  • 1 cup Dijon mustard
  • 2 tbsp. molasses
  • ⅛ cup honey or more to taste
  • 1 tbsp. smoked sugar or to taste
  • Dash of ginger

Instructions

  • Combine all ingredients in a saucepan, let the flavors combine, and reduce in a saucepan over low heat for 15 minutes.
  • Use a whisk to help break up the roasted garlic cloves, or pulse in a blender after the sauce is reduced.
  • The last tablespoon of smoked sugar is optional — depending on how sweet you want the sauce. You can optionally add a bit more honey.

Notes

Pro tip: This sauce is great with smoked ham and ham biscuits, and it is equally at home on a pulled pork sandwich or even smoked salmon.

Nutrition

Serving: 16(2 tbsp each)

From Better Than Sex Brisket and Low-carb “Char Siu” Pork Belly Burnt Ends to incredible pulled pork sammies, GrillGirl.com has everything you need to get your barbecue started. And don’t miss Rick’s Alabama White BBQ Sauce or his mouthwatering (Keto-friendly) sugar-free BBQ sauce.

You also can’t go wrong with Robyn’s perfect skinny margarita or a tasty summer concoction like a strawberry and honeydew mojito.

Rick is a renowned barbecue pitmaster, chef, journalist, photojournalist, author, and TV cooking show host. He is the author of 16 best-selling cookbooks about barbecue, grilling, outdoor deep-frying, and smoking and is currently the instructor on cavetools.com’s Grill Master University online cooking course.

Rick was also the creator and editor-in-chief of Barbecue America Magazine, the nation’s first and only national magazine devoted to barbecue, grilling, outdoor cooking, barbecue competitions and the barbecue industry. He additionally is the creator, host, and executive producer of public television's popular Barbecue America TV series and also conceived, co-produced and hosted two seasons of the Outdoor Channel’s cooking and travel show “Ready, Aim…Grill.”

Rick’s most recent book, A Century of Restaurants, profiles 100 of the oldest restaurants in America. He is one of only 26 individuals in the world who has been awarded an honorary Ph.B. (Doctor of Barbecue Philosophy) by the Kansas City Barbecue Society – the world’s largest barbecue association.

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