Mustard BBQ Sauce Recipe
By: Jeff Hillyard (Link: www.jeffhillyard.com)
You’re not an official BBQ aficionado until you’ve made your own BBQ sauce. Sure, there are lots of great store bought sauces, but there’s just something about making your own from scratch.
On top of the sense of accomplishment and pride you get, you also get to look like a true BBQ badass when you hand someone a plate of ‘que, watch them take a bite, their eyes widen while they ask you “what kinda sauce is this?!?”, and you get to tell them “oh, that’s just a little something I whipped up”.
Bottom line: every backyard BBQ master has to have a couple of homemade sauce recipes up their sleeves.
Last time we were chatting, I shared my recipe for a Vinegar based sauce. This time around we’re gonna mix it up a little and talk about a Mustard BBQ Sauce.
I know a mustard based sauce may seem a little strange to some of you, but trust me, it is awesome on all things pork, and it’s pretty good on chicken, especially chicken wings. I would recommend against using it on beef, this sauce is just too sweet.
Full disclosure: this recipe is derived largely from Danny Gaulden's Brown Sugar & Mustard Glaze Recipe (Link: http://amazingribs.com/recipes/BBQ_sauces/danny_gauldens_BBQ_glaze.html). Danny owned a barbecue joint in Carlsbad, NM and this sauce what he used to put on his ribs. I tinkered with it a little bit, and now I use it all the time. Whenever I serve it, I get compliments.
Yield: A little under 3 cups
Prep time: 5 minutes to find and measure the ingredients
Cook time: 10 minutes to combine and heat on a stove
- ♣ 2 cups brown sugar
- ♣ 3/4 cup yellow mustard
- ♣ 1/3 cup apple cider vinegar
- ♣ 2 tbsp. your favorite sweet rub (I used Caribeque Honey Heat this time around – Link: https://www.caribeque.com/products/honey-heat-pork-poultry-rub)
- 1. Combine the brown sugar, mustard, vinegar, and rub in a saucepan and whisk together.
- 2. Heat on a medium heat until the sugar dissolves. Remove from heat if it begins to boil.
- 3. Let cool and store in refrigerator in airtight jars.
Because of the acidity and sugar, this recipe can keep for a long time in your refrigerator. Also, if you have a restaurant squeeze bottle, this makes just enough to fill it up.