Mustard Sauce


 
Take your pick. I tend to grab spicy brown or even standard yellow, the rare times I use.
 
Just add some Coleman's dry mustard to any SPG recipe. I use 4 parts Kosher salt and 1 part each, granulated garlic, granulated onion, ground black pepper and Coleman's dry mustard.
 
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Mustard BBQ Sauce​

  • 1 cup yellow mustard
  • ¼ cup cider vinegar
  • ¼ cup brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce (I use Frank’s Red Hot)
This sauce is what I often use at home. Sometimes I tweak it, but this is the base. This is Mike’s recipe from Dadcooksdinner.com. I’m from mustard sauce country (Mike is not. Go figure). The interpretations in the store are mostly too fussy and too gussied up for me. All except Cattleman’s Bold Gold. The little bbq shacks and bbq joints that I know of here always keep it simple. I like this recipe because it’s simple. Anyways, just my $0.02.
 
Paul Henderson said:
Im on it. I got all that stuff on hand. How many racks of babybacks would that probably be sufficient for? And thank you
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I’d say 4 racks max. That recipe usually fits inside the little standard sized plastic sauce bottles for a dollar at Walmart. It just depends on how saucy you like your ribs.
 
Paul Henderson said:
Okay, all good advice. How about a mustard sauce?
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Carolina Mustard BBQ Sauce: 1 cup prepared yellow mustard, 3/4 cup brown sugar, 3/4 cup vinegar, 1/4 cup water, 1 tbsp chili powder, 1 tsp black pepper, 1/2 teaspoon cayenne, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp salt, 3 tablespoons butter

Whisk all the ingredients together in a saucepan until smooth. Cook on medium low heat for about 20 minutes to allow the flavors to combine. Store in a jar or squeeze bottle in the fridge
 
Bob Bailey said:
Carolina Mustard BBQ Sauce: 1 cup prepared yellow mustard, 3/4 cup brown sugar, 3/4 cup vinegar, 1/4 cup water, 1 tbsp chili powder, 1 tsp black pepper, 1/2 teaspoon cayenne, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp salt, 3 tablespoons butter

Whisk all the ingredients together in a saucepan until smooth. Cook on medium low heat for about 20 minutes to allow the flavors to combine. Store in a jar or squeeze bottle in the fridge
Click to expand...
Thank you!
 
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