Stored

Barbecue sauce in a glass jar showing its deep mahogany color and thick consistency.

Shows the sauce's distinctive color, viscosity, and typical storage vessel so readers can identify it at a glance.

Sauces & Pastes

Barbecue Sauce

Smoky-sweet sauce for grilling, glazing, and dipping

Sweet, smoky, and tangy, barbecue sauce glazes ribs, mops grilled chicken, and doubles as a dip. Brush it on late so the sugars don't burn. Keep it cold once opened.

Barbecue sauce is the sweet-tangy-smoky glaze that defines American grilling and smoking. Most are tomato-based and balance sugar (or molasses), vinegar, and spice, but regional styles diverge sharply — thick and sweet Kansas City, vinegar-sharp Carolina, mustard-gold South Carolina, and thin peppery Texas. It's used to mop, glaze, dip, and finish, brushed on late so its sugars caramelize without burning.

Measured in: ml
Storage: Refrigerate
Shelf life: 90 days

Find it in

Condiments

Types & varieties

Kansas City style

Thick, sweet, tomato-and-molasses; the classic bottle.

Carolina vinegar style

Thin, tangy, peppery — built for pulled pork.

South Carolina mustard ('Carolina gold')

Mustard-based, tangy and golden.

Texas style

Thinner, spicier, less sweet, beef-friendly.

How to choose

Pick by dish and region: sweet KC sauce for ribs and chicken, vinegar Carolina for pulled pork, mustard gold for sausage and pork, peppery Texas for brisket.

How to use

Apply sugary sauces in the last 10–15 minutes of grilling to glaze without burning. Serve extra on the side for dipping. Vinegar sauces can be used throughout as a mop.

Glazing ribs, chicken, and pork late in cooking
Mopping during long smokes
Dipping and table sauce
Pulled-pork and brisket finishing

Common uses

Glazing ribs and grilled chickenPulled pork and brisketBurgers and meatloafDipping for fries and tendersBBQ baked beansPizza and flatbread baseSloppy joes and sandwiches