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If you love bold, no-nonsense barbecue, a proper Carolina Vinegar BBQ Sauce is a must-have. It’s tangy, fiery, and cuts through rich, smoky meats like magic. Whether you’re drizzling it over beef brisket, brushing it onto grilled chicken, or sneaking a spoonful straight from the jar (no judgment), this sauce delivers a punch of pure, unfiltered flavor.
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Recipe Rundown – What You Need to Know
- Flavor Profile: North Carolina BBQ sauce balances tangy vinegar, subtle sweetness, and a lingering spicy kick. Its thin consistency seeps into the meat, enhancing the smoky flavor without overpowering it.
- Difficulty: Simple as can be! Just add all ingredients to a Mason jar and shake!
- Handy Hint: Use the right vinegar by sticking with distilled white vinegar for that sharp, authentic bite.
- Make Ahead: For a deeper flavor, prepare the sauce a day in advance and let it sit at room temperature. This resting period allows the flavors to develop and intensify.
- Ingredient Notes and Substitutions: No crushed red pepper flakes? Swap in chipotle powder for a smoky kick.
- Usage Variations: This North Carolina BBQ Sauce goes beyond brisket and pulled pork! Brush it on grilled meats, mix it into coleslaw, or use it as a marinade for tender, flavorful results.
- Food Fact: This sauce has deep roots in North Carolina’s barbecue history, making it a favorite among purists.
Eastern North Carolina takes barbecue seriously—so seriously that sauce debates can spark full-on feuds. Unlike the thick, tomato-based sauces found elsewhere, this region’s barbecue sauce stays true to tradition: no ketchup, just vinegar, spices, and a kick of heat. It’s been this way for centuries, with pitmasters perfecting their blends over open flames and slow-smoked pork. Try it brushed on my Beer Braised Beef Brisket!
I still remember the first time I tasted this North Carolina vinegar BBQ sauce. It was at a small roadside stand during a summer trip through the Carolinas. The pitmaster, with a knowing smile, handed me a plate of pulled pork drenched in this tangy sauce. The flavors were a revelation—simple, yet profoundly delicious. Inspired by that experience, I’m sharing it with you.
Eastern North Carolina Vinegar BBQ Sauce
Ingredients
- 1 quart distilled white vinegar
- 3 tablespoons kosher salt
- 1 tablespoon crushed red pepper, more to taste
- 1 tablespoon black pepper
Instructions
- Add all ingredients to a lidded jar or jug. Seal it tightly and give it a good shake until everything is well combined.1 quart distilled white vinegar, 3 tablespoons kosher salt, 1 tablespoon crushed red pepper, 1 tablespoon black pepper
- For the best taste, let the sauce rest at room temperature for at least 4 hours—overnight is even better. This allows the ingredients to meld, creating that signature tangy flavor.
Notes
- Too Tangy? Add a little brown sugar or a drizzle of honey; both can soften the sharpness without overpowering the sauce.
- Not Spicy Enough? Let the red pepper flakes steep longer.
- Too Sharp? A splash of apple juice can mellow the acidity while adding a subtle sweetness.
- Want a Deeper Flavor? Let the sauce rest for 48 hours before using—it only gets better with time!
- Grilled Meats & Beyond – Brush it over chicken, brisket, or even grilled shrimp for an unexpected pop of flavor.
- Coleslaw’s Secret Weapon – A splash of this sauce in coleslaw dressing adds just the right amount of tang to balance out the creaminess.
- Marinade Magic – Use it to tenderize pork or chicken before grilling—the vinegar works wonders in breaking down the meat for a juicy, flavorful bite.
- A light lager pairs with sauced-up pulled pork, while a hoppy IPA cuts through the vinegar on smoky brisket.
- A chilled Sauvignon Blanc complements vinegar-sauced grilled chicken or tangy BBQ shrimp, and a light-bodied Pinot Noir enhances smoky meats without overpowering acidity.
- An Old Fashioned balances tangy sauce on slow-smoked ribs or BBQ jackfruit, and a margarita’s citrusy, salty kick pairs with Carolina-style pulled pork.
Step By Step Photos↓
Scroll below the recipe card for step-by-step photos to walk you through every delicious detail!Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Step By Step Photos
1
Mix It Up
Pour all the ingredients into a lidded jar or jug. Secure the lid and give it a good shake until everything is well combined.
2
Let It Rest
For the best flavor, let the sauce sit at room temperature for at least 4 hours, or up to 12 hours if you have the time. This allows the flavors to fully meld.
3
Store It Right
Keep your sauce in an airtight container at room temperature. It will stay fresh for up to a month, developing even more depth over time.
Jenny’s Tips
Make Ahead – For a deeper flavor, prepare the sauce a day in advance and let it sit at room temperature. This resting period allows the flavors to develop and intensify.
Let It Rest – The flavors need time to blend, so let the sauce sit for at least four hours before using. For an even bolder taste, let it rest overnight.
Use the Right Vinegar – Stick with distilled white vinegar for that sharp, authentic bite. Apple cider vinegar works if you prefer a slightly milder tang, but don’t swap in balsamic or malt vinegar—they’ll overpower the sauce.
Shake Before Serving – The spices settle over time, so give the sauce a good shake or stir before each use to keep the flavors evenly distributed.
Adjust to Taste – If it’s too sharp, a splash of apple juice can smooth it out. Need more heat? Let the red pepper flakes steep longer or add a pinch of cayenne.
Store It Right – This sauce keeps well in a sealed jar at room temperature for up to a month. Just make sure it stays airtight to maintain its punchy flavor.
Craving more heat? Add an extra pinch of red pepper flakes or a dash of hot sauce for a fiery kick.
Prefer a little sweetness? Stir in more brown sugar or a drizzle of molasses to balance out the tang.
Want a deeper, bolder flavor? Let the sauce rest for at least 48 hours before using—it develops a richer, more complex taste over time.
Storage Instructions
Keep the sauce in a sealed jar or bottle in a cool, dark place for up to one month. If your kitchen runs warm, or if you prefer a chilled sauce, refrigerate it. Either way, give it a good shake before using it—some settling is natural.
Frequently Asked Questions
If the vinegar flavor is overpowering, let the sauce sit for a longer time—at least overnight. This helps the flavors meld and mellow out. You can also add a pinch of sugar to balance the acidity.
Since this is a thin sauce, separation is normal. Just give it a good shake before using or stir it well if you’re basting meat.
More Condiments and Sauces to Try
