Eastern NC BBQ Mop Sauce
Sharp, vinegary, and pepper-forward, this mop sauce from Eastern North Carolina is a grilling essential. Use it to baste grilled chicken or to add bite to pulled chicken sandwiches.
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Ingredients
1 cup apple cider vinegar
2 cups distilled white vinegar
1 tablespoon crushed red pepper
1 tablespoon coarse ground black pepper
1/2 tablespoon salt
1 teaspoon celery seed
2 teaspoons minced onion
2 teaspoons smoked paprika
1 1/2 tablespoons canola oil
Instructions
- Combine all ingredients in a blender and pulse to combine, leaving texture from pepper flakes.
- Let rest in the refrigerator for 12–24 hours to allow flavors to develop.
Serving Suggestions
- Use to mop grilled or smoked chicken during cooking.
- Drizzle over pulled chicken for a tangy kick.
- Serve as a bold dipping sauce alongside coleslaw.
Recipe Details
- Prep Time: 5 minutes
- Marinating Time: 12–24 hours resting
- Yield: ~3 cups (enough for 5–6 pounds of meat)
Pro Tips
- Apply with a mop brush during the last half of grilling or smoking.
- For less tang, increase cider vinegar and reduce white vinegar.
