Best Classic BBQ Sauces | Memphis Sweet Sauce | Traditional BBQ Sauces You Should Know | BBQ&A

(exciting music)I’m gonna show you guys how to makefour classic barbecue sauces.We’re gonna start with a Carolina based mustard,move on to Memphis for a sweet bay sauce,we’re gonna do a vinegary spicy versionand also my personal favorite, the Alabama white sauce.All right, let’s go.For a mustard based sauce, you wanna start with a hot pan.Been heating it up on the grilland I’m gonna take some vinegarand of course some good old fashioned yellow mustardand some honey then we have some brown sugar.I’m gonna take my pan back to the hot grill,bring it up to a simmerand cook it just until the sugar and the honey melt.The Carolina mustard sauce is great on many things.Delicious on some sausages.We’ve got some smoked sausages, some hot links on the grill.I’m gonna hit this with a little black pepperand then just a pinch of cayenne.All the makings of a classic mustard sauce.Been simmering now for about 20 minutesanywhere between 250, 300 degrees.Now, like most barbecue which is regional,sauces are always regional.Now, this Carolina mustard is a great example of that.Early settlers of Carolinas, South Carolina in particularwere German so they brought mustard with them.Mustard was a major ingredient in all their cookingand that sort of translated intothis mustard barbecue sauce.So we’ve got tangy, we’ve got sweet,we’ve got some spice going on here.We’ve got a little slight bite of vinegar.All the makings of a classic mustard sauce.Next, we can give a huge nod to the regions of Memphis,St. Louis and Kansas City barbecue saucewith a very traditional sweet sauce.This is great on ribswhich we’re gonna be serving it with todayas well as smoked chicken.First thing we wanna do is get our skilletnice and hot off the grill.A little olive oil.Some garlic and some onionthen I’m gonna saute this down just a few minutes heretill it gets nice and tender.All right, I’ve got my vinegar, apple cider vinegar,got some honey, little brown sugar, ketchup.Give it a little stir.A little Worcestershire sauce.Some celery seed.You’re gonna have this great combination.Sweetness of the honey.The really dark colors of the brown sugaras well as sweetness.You’re gonna have the apple juicewhich is gonna give it kinda this really bright flavor.Our sauce is beginning to bubblewhich is exactly what we want.It’s gonna be an amazing sweet sauce for our smoky ribs.Oh yeah, beautiful red color.Now, the sauce has been simmering for about 20 minutes or soand it is taking on all of the flavorsfrom the apple juice, the vinegar,the ketchup, the brown sugar, the honey.Now, this is perfect.So we’re ready to sauce our ribs.Gonna spoon a bunch of this on.Come back through with a brush.Make sure it’s evenly coated.You can still see the bits of onion and garlic.It’s gonna have a little texture to the sauce.Still nice and smooth and perfectly sweetand perfect on ribs.There you have it.Nailed it.God, I’ve got sauce all over me.Vinegar barbecue sauce.Easily one of the simplest of all saucesbut packs so much flavor,sweetness, heat, obviously a big vinegar back.We’re gonna take a little brown sugar,some cayenne pepper, little crushed red pepperand some hot sauce.Now, this sauce hails from the Eastern part of Carolinawhere they are making thiswith sometimes just three ingredients, sometimes more.We like to add a little bit more to ourswith the addition of sugar and some hot sauce.Now, I’ve got here some cider vinegarand a little white wine vinegar.Make sure you’re sealed super tight.Now, you just give it a good shake.You really wanna shake until that sugar dissolves.Now, a question I’ve gotten beforeis what is ideal to serve this on,is this good on brisket or other barbecue beef?Well, the flavors don’t pair so well with beef.This vinegar and spicinessis really made for pork or even a base for some ribs.Now, there’s no real trick to this.I’m just gonna pour it on.See the flecks of chili?And there you have a very simple, classic,unbelievably delicious vinegar based barbecue sauce.All right, for our last sauce,we’re gonna make a very classicand much talked about Alabama white barbecue sauce.Now, we get the question quite often,what is white barbecue sauce?Well, white barbecue sauce was started in north Alabamaas a sauce and condiment for smoked chicken.It was invented by Big Bob Gibson of Big Bob Gibson’s BBQ.Really felt strongly that his other saucesweren’t meant for chicken.They were meant for his ribs and meant for his pork.So he came up with a mayonnaise based vinegar,black pepper based sauce for his smoked chicken.So to make it,we’re gonna add a little Worcestershire sauce,garlic powder, little onion powder, some cider vinegar,a little hot sauce, some mayo, add add a little water,some healthy pinches of ground black pepper.This can be served on the side.You can take this and brush it on your chicken.I’ve got some chicken quarters on the grill.Now, the classic white barbecue in my opinionis made for smoked chicken.It sorta helps balance that level of smoke,gives some fattiness to it’cause chicken is obviously much leaner than pork or a rib.We’re gonna pull them off, sauce them up.Very classic Big Bob style.There are many ways you can sauce your smoked chickenin white barbecue sauce but BBQ&A’s good friendand award winning pitmaster Chris Lillyshowed me the original way to sauce the chicken.You gotta get right in thereand just dunk those pieces.Showing it all the love.So we have the four classics.We have mustard, sweet, vinegar and Alabama white sauce.Check out Southern Living YouTube, leave us a commentand ding the bell.