North Carolina-Style Barbecue Sauce

If you have only ever known thick, tomato-based barbecue sauce, this Eastern North Carolina style will reset your whole understanding of what BBQ sauce can be. It is thin, sharp, vinegar-forward, and it cuts through rich, fatty smoked meat like nothing else.

The base is equal parts white vinegar and apple cider vinegar, which gives you two layers of acidity: the white brings clean, sharp heat while the cider adds a rounder, slightly fruity tang. A tablespoon each of hot sauce and crushed red pepper flakes bring the fire, and just a touch of sugar takes the raw edge off without sweetening things up.

No cooking required. Stir everything together in a non-reactive bowl and it is ready to go. This sauce actually improves after sitting for a day or two in the fridge as the flavors meld and the heat mellows slightly.

Pro Tips

• Use a glass or ceramic container, never metal. The high acid content will react with aluminum or unlined copper and give the sauce a metallic taste.
• Shake or stir well before each use. The red pepper flakes settle to the bottom fast.
• This is a finishing and serving sauce, not a basting glaze. Pour it over pulled pork after shredding, or set it on the table for people to add themselves.
• Start with less hot sauce and adjust up. You can always add more heat, but you cannot take it back.

Variations

• Add a tablespoon of brown sugar for a slightly mellower, Western NC lean.
• Stir in a teaspoon of smoked paprika for a deeper color and a hint of smokiness.
• Toss in a few minced garlic cloves for a punchier, more complex sauce.