This post may contain affiliate links, please see our privacy policy + disclosures for details.
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 or brushing it onto grilled chicken, this sauce delivers a punch of pure, unfiltered flavor.
Pair this BBQ sauce with grilled meat like these oven baked Southern barbecue ribs and barbecued chicken drumsticks.
Pin this now to remember it later
Pin ItIntroduction
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. This sauce has deep roots in North Carolina’s barbecue history, making it a favorite among purists. 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.
Why This Recipe Works
- 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!
Ingredients
This barbecue sauce only takes four simple ingredients, and couldn’t be easier! Here’s a little about two of the ingredients.
- White Vinegar: I recommend using white vinegar in this recipe, as it brings a clean, sharp flavor that goes beautifully with the pepper flakes.
- Red Pepper Flakes: These add a wonderful spicy kick to this simple sauce. Swap with chipotle powder for a smoky kick if you need to substitute.
See recipe card for full information on ingredients and quantities.
Variations
- 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.
How to Make North Carolina Vinegar BBQ Sauce
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
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.
Recipe FAQs
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.
Vinegar adds a bright, tangy kick that balances the sweetness and richness of barbecue sauce. It helps cut through fatty meats like pork and brisket, enhancing flavor and adding depth. Vinegar also acts as a preservative, helping the sauce last longer.
Both work well, but I recommend using white vinegar. It has a sharper, more neutral taste, and is best when you want a cleaner tang without adding extra sweetness. If you’re after that a sweeter BBQ sauce, go with apple cider vinegar.
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.
Serving North Carolina Vinegar BBQ Sauce
This Carolina-style BBQ sauce isn’t just for beef brisket or pulled pork—it’s got range! Brush it over barbecued chicken, beer braised beef brisket, or even grilled shrimp (or these citrus shrimp) for an unexpected pop of flavor. A splash of this sauce in coleslaw dressing or this macaroni salad adds just the right amount of tang to balance out the creaminess. Use it to tenderize pork tenderloin or chicken before grilling—the vinegar works wonders in breaking down the meat for a juicy, flavorful bite.
Looking for beer, wine, and cocktail pairings? 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 or a margarita pair well!
Expert Tips
- 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.
More Condiments and Sauces to Try
Eastern North Carolina Vinegar BBQ Sauce
Ingredients
- 4 cups 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 mason jar or jug with a tight-fitting lid. Seal it tightly and give it a good shake until everything is well combined.
- 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. Serve with your favorite barbecued meats!
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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
