Mortimer-Probst family Carolina BBQ recipes.
South Carolina Dry Rub for ribs or butt
1/4 cup paprika; 3 TBS brown sugar; 2 TBS sugar; 2 TBS salt; 1 TBS cumin; 2 TBS chili powder; 1 TBS black pepper; 1 tsp cayenne (adjust up to 1 tbs for desired heat – 1 tsp is still fairly zippy).
Lowcountry Vinegar & Pepper Sauce
2.5-3 cups apple cider vinegar; 1/4 cup red pepper flakes; 1/4 cup ground black pepper; 1/2 cup salt; 1/2 cup ketchup; 5 TBS dark brown sugar.
In a saucepan, stir together the vinegar, red pepper flakes, pepper and salt. Bring to a boil. Stir in the ketchup and brown sugar. Reduce heat to low, and simmer for 30 minutes. Can be used as sauce for after true BBQ or for use in crock pot.
Melissa’s Modified Milder & Slightly Redder Vinegar Sauce
2 cups of apple cider vinegar; 1/2 cup ketchup; 1/2 cup apple juice; 1/4 cup brown sugar; 1/2 TBS salt; 1/3 TBS red pepper flakes; 1/3 TBS ground black pepper.
South Carolina Mustard Based BBQ Sauce
3 cups yellow mustard; 1 cup honey mustard; 10 oz of beer (Oscar Blues Old Chubb Scotch Ale, or similarly malty brew, works nicely); 1/2 cup apple cider vinegar; 10 TBS brown sugar; 1/2 cup tomato puree; 1 TBS fresh cracked black pepper; 2 tsp Worcestershire sauce; 2 tsp salt; 1 1/2 tsp garlic powder; 1 tsp cayenne (adjust up for more heat).
Combine all ingredients and heat in a sauce pan over medium heat. Stir occasionally. Cook until sauce just begins to thicken. Serve cool or warm. Will last in the refrigerator for a long time. Can be used as sauce for after true BBQ or for use in crock pot.