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SoFlaQuer's Carolina Mustard Sauce


Fire Starter
Joined Jun 13, 2010
I just wanted to add that I made some of this tonight for some pulled pork we're serving tomorrow and it came out fantastic. I left out the red pepper because we're going to have a lot of little kids here, but the balance of sweet and acidic is really good and the pepper and creole seasoning give it some good flavor. I've read some people saying that they thought there was to much vinegar and I think if you know going in that this is a vinegar sauce and you're OK with that, it's got a great balance. 

EDIT: I added this to the wrong post. I was talking about the finishing sauce. Oh well, you can't win them all. 
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Smoking Fanatic
Joined Jan 6, 2010
I made this sauce last weekend for my sister in-laws B-day party and it works so well with pulled pork that it is now on my "must have" list of sauces. 

I reduced it down a bit too thick since I was waiting for it to thicken to my preferred consistency instead of realizing it would thicken a bit more after it cools. 

Placing this sauce in a squeeze bottle makes it perfect for the table and fridge.

Thanks for the recipe!


Master of the Pit
SMF Premier Member
Joined Dec 9, 2009
Yep, excellent stuff.  Due to dietary considerations of some of my "guests", I've substituted in Splenda where it calls for sugar.  Can't tell the difference.  Oh, don't let the company accidentally spill some on salad.  Makes a great dressing for salads as well.  Refrigerates quite well and gets better as it gets older.


Legendary Pitmaster
OTBS Member
Joined Jul 16, 2008
Flacker,that sounds like a winner
I have just Today Smoked a big old fresh Butt(had you going for a second

Thanks and,


Joined Jul 27, 2012
Is the white pepper necessary, or can you just use more black pepper?

Do you need to do the blending for smoothness or does this turn out okay if I don't have an immersion blender?


Joined Jul 27, 2012
Just started a batch with all black pepper...it smells amazing!  I'll let you all know how it turns out!


Smoke Blower
Joined Dec 31, 2011
Tried this last night, but I think I might need to work on it a little.  Overall came out good, definitely tastes good, but after sitting in the fridge it was VERY thick, almost too much to pour.  It says to simmer at /least/ 30 min, what would you say the most should be?  I went about 35-40 min I think, because another commenter said not to skimp on the simmering..maybe too long?  Was normal thickness when it was finished, but definitely too thick after standing overnight.  I imagined this type of sauce would actually be a little thinner than the sweet style bbq sauces that you find in the stores, so maybe need to simmer it a little shorter on a lower temp?

Both the vinegar tang and the pepper taste were VERY strong too.  I'm a fan of spice so not too bad for me, but I can see my family thinking it was too peppery.  Could be from over-simmerying, or maybe I should try it with a little less pepper.

Anyone have any tips or comments.  Is that just how a carolina sauce is meant to be, or would it have been a little milder/thinner if I didn't simmer so long?


ImpEx - Users Awaiting Email Confirmation
Joined Sep 14, 2008
OK, just made this today for a work event I'm co-hosting monday.

I'm glad to see it will work with splenda, as I think this may just be our new must-have condiment in the house.  I was quite concerned with the white pepper, and I use it alot in hot and sour soup, and know how strong it can be, but this came out SO good.

Thanks a ton!


Fire Starter
Joined Oct 6, 2012
Mustard sauce is my favorite. I'm going to give this one  a try. Another S. Fl smoker in West Palm Beach.

Thanks for posting it.


Joined Jun 16, 2013
This has become a favorite at my house. I first served it with chicken breasts, then again with pulled pork. I set it next to a bottle of Sweet Baby Ray's which used to be the favorite, and nobody even cracked the seal. I now have the recipe memorized from having to give it out to everyone who tasted it.


Meat Mopper
Joined Jul 4, 2014
This looks really good!  I think I am going to try making some tonight for my spareribs tomorrow.  


Joined May 28, 2014
Never was a fan of mustard until now.  Been using this as a dipping sauce but today used it as a glaze over ribs during the smoke.  Outstanding!!!!!!!!!!!


Legendary Pitmaster
OTBS Member
★ Lifetime Premier ★
Joined Jun 20, 2013
I'm a huge fan of Jeff's (SoFlaQuer) finishing sauce--I ALWAYS have some in the fridge--so there's not a single doubt in my mind that I'll be whipping up a batch of this mustard sauce in the near future.

Thanks for reviving this old thread!!!!



Smoke Blower
Joined May 7, 2016
Made a batch of this yesterday - holy **** does this stuff rock!

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