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
1. Combine all ingredients in a blender and pulse to combine, leaving texture from pepper flakes.
2. Let rest in the refrigerator for 12–24 hours to allow flavors to develop.
Serving Suggestions
1. Use to mop grilled or smoked chicken during cooking.
2. Drizzle over pulled chicken for a tangy kick.
3. Serve as a bold dipping sauce alongside coleslaw.
Recipe Details
1. Prep Time: 5 minutes
2. Marinating Time: 12–24 hours resting
3. Yield: ~3 cups (enough for 5–6 pounds of meat)
Pro Tips
1. Apply with a mop brush during the last half of grilling or smoking.
2. For less tang, increase cider vinegar and reduce white vinegar.
