This Memphis BBQ mop sauce is an amazing yet simple concoction of everyday ingredients that captures that elusive balance of sweet, spicy, salty, and tangy. Slather onto brisket, chicken, ribs, burgers, and pulled pork. Here’s how to make it.
Memphis BBQ Mop Sauce
- Quick Glance
- 10 M
- 35 M
- Makes 24 (2-tbsp) servings
In a medium saucepan over medium heat, combine all the ingredients except the liquid smoke and bring to a gentle boil. Stir until the sugar dissolves.
Reduce the heat to low and simmer, stirring occasionally, until slightly thickened, 20 to 25 minutes.
Whisk in the liquid smoke until it’s incorporated and, if a mellower smoke presence is desired, simmer for a few minutes.
Let the sauce cool, transfer it to a jar, and refrigerate for up to a month. The sauce will thicken more as it cools.
To use the sauce, let it come to room temperature and “mop” it generously over anything you’re grilling during the final minutes over heat.
Recipe Testers' Reviews
Hits all the notes you want in a BBQ sauce. It's very well balanced. Be patient, let it simmer slowly for the full 25 minutes, and you’ll be rewarded with a slightly thicker sauce with a tangy sweetness, a little spice, and just a hint of the smoky at the end. The combination of the spicy and the sweet with the vinegar adding a slight tang and finishes with the smokey flavor which balances it all.
Initially I was worried about the mustard. It seemed to overpower. As it cooked, it blended in better. Be sure to blend the liquid smoke carefully and let it cook a little longer (about 5 minutes or so). At the end of the cooking, I tested it again and the mustard didn't quite disappear in the background but it was a little too much. If I was to make this again, without the liquid smoke, I would use about half the mustard. Once, you add the liquid smoke, the mustard is no longer the first thing you taste. The spice in the mustard blends well with smoke.
This recipe was easy and most of the ingredients are pantry staples. The flavor is a nice combo of sweet and heat thanks to the brown sugar and liquid fire. It paired perfectly with chicken.