In Alabama, if you ask for sauce, you’ll get the tangy, mayo-based “white sauce” that originated from Big Bob Gibson’s BBQ Restaurant in Decatur, Alabama. This Alabama White BBQ Sauce recipe is a variation of World Champion pitmaster Chris Lilly, who is married to Big Bob Gibson’s great-great-granddaughter.

The Alabama white BBQ sauce is a winner on chicken as a marinade, baste and dipping sauce, and also pairs well with pulled pork. It can even be used as a base for coleslaw.


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Tangy Alabama White Sauce

  • Author: Rick Browne
  • Prep Time: 10 mins
  • Total Time: 10 mins


  • 2 cups mayo (Southerners prefer Duke’s)
  • 1 cup distilled white vinegar
  • 1/3 cup apple juice
  • 2 tsp prepared horseradish
  • 1 tbsp fresh ground pepper
  • Juice AND zest of one lemon
  • 1 tsp sea salt
  • ½ tsp cayenne
  • 1 tsp sugar
  • Dash (or more) hot sauce
  • Dash smoked paprika


Combine all ingredients and store in a mason jar. Can be used for marinating, basting, and served tableside for dipping.


Pairing note: Chicken plus white BBQ sauce plus smoked Brussels sprout slaw is a winning combination. Sauce can also be used as a base for a “White chicken Pizza.”


  • Serving Size: 4 (plus dipping)

Once you’ve devoured Rick’s Alabama white BBQ sauce…

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