This is South Carolina’s answer to barbecue sauce: mustard instead of tomato, tangy instead of sweet, and thin enough to soak right into the meat instead of just sitting on top. Whisk it together, give it a quick simmer, and you’re done.

Gold sauce is no secret. It’s well known in barbecue circles, and it’s one of my favorites. It’s right behind my Honey Chipotle BBQ Sauce as my most requested sauce. I use it on most smoked meats, especially pork.

Tangy mustard up front, a little honey and brown sugar sweetness right behind it, and a slow cayenne warmth at the end. If you’ve only ever had sweet tomato-based sauce, this one will wake you up.

Tips for South Carolina Gold BBQ Sauce

Don’t let the mustard base throw you off. Between the honey, brown sugar, and ketchup, it balances out into something a lot more rounded than straight mustard — tangy first, with sweetness right behind it.

This sauce is supposed to stay thin and runny. Once it’s simmered down, it should be just a touch thicker than plain yellow mustard, not thick and clingy like a tomato-based sauce. It’ll tighten up a little more once it cools, but don’t expect it to get much thicker than that.

Whisk it the whole time it’s over heat, especially while the sugars are dissolving — mustard and honey can scorch on the bottom of the pan if you walk away.

Adjust the cayenne to taste. A half teaspoon keeps this mild enough for most people, a full teaspoon gives it real heat. Either way, the vinegar and mustard keep it from tasting flat.

This one’s especially good on pulled pork and grilled chicken, brushed on right at the end of cooking so it doesn’t burn.

South Carolina Gold BBQ Sauce

A tangy, mustard-based South Carolina BBQ sauce with honey, brown sugar, and a kick of cayenne. Thinner than most BBQ sauces, but it packs a serious punch — ready in about 15 minutes.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Servings: 1 1/2 cups

Ingredients Equipment Method Notes

Ingredients

  

• 3/4 cup yellow mustard
• 1 tbsp spicy brown mustard
• 1/4 cup honey
• 3 tbsp dark brown sugar packed
• 1/3 cup apple cider vinegar
• 1 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2-1 tsp cayenne pepper adjust for preferred heat
• 1 tsp Texas Pete’s hot sauce or your favorite hot sauce
• 1 tsp salt
• 1/2 tsp coarse black pepper

Equipment

• Small Saucepan
• Whisk

Method

 

1. Combine all the ingredients in a small saucepan over medium heat. Whisk until the sugars are fully dissolved.
2. Lower the heat and simmer for about 10 minutes, until the sauce thickens slightly.
3. This one stays a thinner, runnier sauce even once it’s done — once simmered, it should be just a bit thinner than straight mustard. It’ll tighten up a little more as it cools.

Notes

Keeps in the fridge for 3 to 4 weeks, or up to 3 months in the freezer. If you freeze it, thaw it in the fridge the day before and give it a good shake or whisk before using.

Store it in an airtight glass jar for the best quality — plastic can absorb the vinegar smell and lets more air in over time.

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