This quick and easy Memphis BBQ sauce is sweet, tangy, and full of bold flavor—with just a touch of smoke. Made from pantry ingredients, it’s a classic tomato-based sauce with mustard, vinegar, and mild heat. Perfect for pulled pork, ribs, chicken, or brisket.
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Featured Comment by Heather:
⭐⭐⭐⭐⭐
"Simply the best BBQ sauce I have ever made. And I have tried many! Thanks for the wonderful recipe!"
🧡 Why You’ll Love This Recipe
So good, it would make cardboard taste good. This sweet and tangy Memphis-style BBQ sauce is quick, easy, and ready for pulled pork, ribs, or whatever you’re throwing on the grill.
- Sweet, tangy, and balanced – Just the right mix of vinegar, mustard, and brown sugar
- Quick and easy – Done in 35 minutes with common pantry ingredients
- Make it your own – Adjust the mustard, heat, or smoke to taste
- Time to impress – Show off your homemade BBQ skills to friends and family
🧂 What’s in Memphis BBQ Sauce? (Ingredients & Options)
This Memphis-style BBQ sauce is made with pantry staples—sweet, tangy, a little spicy, and optionally smoky. Here's what you'll need:
- Ketchup: Use a good-quality brand like Heinz®️ or Hunts®️. Fancy isn't necessary, but skip the bargain-bin stuff—it can throw off the balance.
- Yellow Mustard: Plain yellow mustard only—nothing fancy or spiced. The recipe calls for ½ cup, but if you're not a big mustard fan, dial it back to ⅜ cup. It's still classic Memphis without the bite.
- Brown Sugar: Light or dark both work. Dark brown has more molasses and gives a deeper, more robust flavor. Your choice.
- Apple Cider Vinegar: Adds the signature tang. White vinegar works in a pinch, but cider vinegar is the real deal here.
- Worcestershire Sauce: Adds depth and umami. No real substitutes—just don’t skip it.
- Liquid Smoke (Optional but Recommended): A touch of smoke adds that just-off-the-pit flavor, even without a smoker. I recommend Wright’s hickory, but any brand that lists only “smoke” and “water” will do. Avoid those with artificial additives.
- Celery Salt (Optional): Adds an earthy, aromatic layer. If you don’t have it, you can skip it—or make your own: 2 parts ground celery seed to 1 part table salt.
- Chili Powder: Use a basic chili powder blend (ground chilies with some cumin and garlic). For a milder or sweeter sauce, swap in sweet paprika, or try smoked paprika for an earthy depth without adding heat. Mix and match to create your own signature flavor.
- Cayenne Pepper: Adds a gentle kick. ¼ teaspoon gives you about a 3/10 heat level—enough to notice without scaring anyone. Adjust to taste.
- Pantry Basics: Garlic powder, onion powder, salt, and black pepper.
👨🍳Quick Overview: How to Make Memphis BBQ Sauce
1. Combine all ingredients in a medium to large non-reactive saucepan with a glass lid.
✅ Pro Tip: Stir vigorously until the mixture starts to boil, being careful to avoid splattering. Cover and occasionally remove from heat and stir well. It will burn you easily, so be careful.
2. Simmer for 30 minutes. As little as 15 minutes works reasonably well, but 30 is better for combining the flavors.
👇 Scroll down for the printable recipe card and complete step-by-step photo instructions—or keep reading for store tips and more.
🔔 Reminder Tips for Best Results
- Adjust to taste — try ⅜ cup mustard, skip the celery salt, or dial the cayenne up or down
- Use a non-reactive saucepan — stainless or non-stick is best
- Stir until it just starts to boil, then cover (a glass lid is recommended) and reduce the heat — this sauce is thick and will splatter far and wide if you push it too far. It’ll make a mess and burn you, so respect the bubble
- 30 minutes of simmering gives the best flavor (but 15 works if you're in a hurry)
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🍽️ When to Use Memphis BBQ Sauce
This sweet and tangy Memphis-style sauce pairs best with dry-rubbed meats and smoky flavors. For a true Memphis combo, use it alongside a good rub like my Memphis BBQ Dry Rub or Marlowe Black Magic Seasoning.
Try it with:
- The Best Grilled Pork Tenderloin–Memphis Style
- Pulled Pork Butt in the Oven
- BBQ Ribs on the Grill
- Smoked Brisket or Oven Baked BBQ Brisket
Or brush it on any meat for that great BBQ flavor—chicken, beef, you name it.
❄️How to Store Homemade Memphis BBQ Sauce
Like other homemade BBQ sauces, there are no food preservatives; although the acid from some ingredients may act that way, they are not tested. I suggest no longer than 2 hours at temperatures between 40° and 140°.
It is good in the refrigerator for 5-7 days—probably a lot longer, but it has not been tested. It will store frozen for about 3 months. I like to put small amounts in smaller freezer bags to use as needed.
🥣Kansas City vs. Memphis Style BBQ Sauce
Let’s stay out of the full BBQ war and just talk sauce.
Kansas City-style BBQ sauce is thick, sweet, and tomato-based—often with molasses for that sticky finish. It’s usually tangy, sometimes smoky, and rarely very spicy.
Memphis-style BBQ sauce is thinner, tangier, and has more vinegar and mustard in the mix. It’s not as sweet as KC sauce and brings a bit more heat.
Some folks say Memphis and St. Louis sauces are just sub-types of Kansas City sauce, but there’s a clear difference. St. Louis sauce is thinner and less sweet than KC’s, but Memphis stands out with its mustard backbone and spicier bite.
Then there’s Carolina vinegar sauce, Alabama white sauce, and a wide range of Texas regional styles—but we’re not wading into that today. BBQ sauce has zip codes, and this one’s proudly Memphis.
❓FAQs
Tomato-based sauces like this one can react with certain metals and pick up a metallic taste. Stick with stainless steel or non-stick. Avoid cast iron or copper.
No—but both add a little something extra, especially the liquid smoke. If you don’t have celery salt, you can mix 2 parts ground celery seed with 1 part table salt.
It should be—but always check your labels. U.S.-made Worcestershire sauce is typically gluten-free, but imported versions may contain gluten. Ketchup and liquid smoke are typically safe, but should be checked.
📖The Recipe Card
Memphis BBQ Sauce Recipe – Classic Flavor in 30 Minutes
Ingredients
- 2 cups ketchup - good quality
- ¼–½ cup yellow mustard - adjust to taste
- ¼ cup apple cider vinegar
- ½ cup brown sugar - firmly packed
- 3 tablespoons Worcestershire sauce
- 2 tablespoons chili powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons celery salt
- 2 teaspoons liquid smoke - hickory preferred, optional but recommended
- ¼–½ teaspoon cayenne pepper - adjust to taste
Step-by-Step Instructions
- Combine in a medium to large non-reactive saucepan with a glass lid: 2 cups Heinz or Hunts Ketchup, ¼–½ cup yellow mustard, ¼ cup apple cider vinegar, ½ cup firmly packed brown sugar, 3 tablespoons Worcestershire sauce, 2 tablespoons chili powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon garlic powder, 2 teaspoon celery salt, 2 teaspoons liquid smoke, ¼–½ teaspoon of cayenne pepper.
- Place over medium heat. Stir vigorously **until it just starts to boil**, then cover and reduce heat to low. This sauce is thick and splatters easily—be careful. Occasionally, remove from the heat to stir.
- Simmer for 30 minutes. As little as 15 minutes works reasonably well, but 30 is better for combining the flavors.
Recipe Notes
Pro Tips:
- Use a ketchup you love. I stick with Heinz or Hunts.
- A non-reactive pan (like stainless or non-stick) prevents off flavors.
- Adjust mustard to taste. I usually use about ⅜ cup for balance.
- Liquid smoke and celery salt are optional but recommended. Good liquid smoke should list only “smoke” and “water.”
- ¼ teaspoon cayenne gives about a 3/10 heat level—adjust as needed.
- Don’t leave the sauce between 40°F and 140°F for more than 2 hours.
- Store in the fridge for 5–7 days, or freeze in small portions for 3–4 months.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Based on Fine Cooking Magazine's version of Memphis BBQ sauce (no link available), with some minor adjustments and added options for you.
Originally Published April 19, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Johnny says
This BBQ sauce is awesome. I've made it several times. Question: If I'm going to put this sauce in a crock pot with chicken and cook for 6 hours on low, do I really need to cook it first on the stove or will it cook fine in the crock pot?
Dan Mikesell AKA DrDan says
Hi Johnny,
The reason to simmer the sauce is to bring the flavors together. Cooking in the crockpot will do that, so no reason to simmer first, just mix very well.
Now, about the chicken in a crock pot for 6 hours. If it is just the chicken and the sauce ingredients, it will be way over cooked. It will generally take about 2 1/2 to 3 hours on low depending on the crock pot and thickness of the chicken. If other things (more mass) are cooking in there also then ignore my comment.
Dan
Heather Wall says
Simply the best BBQ sauce I have ever made. And, I have tried many!
Thanks for the wonderful recipe!
Michael Schertz says
Hi this looks great. Question; do you then mix this in with the pulled pork and serve/store like that or would you layer the sandwhich with the pulled pork and then pour bbq over it?
Dan Mikesell AKA DrDan says
Hi Michael,
Welcome to the blog.
I do love this sauce.
You ask a common question since most of America does this wrong. BBQ sauce should be added just before eating. Meat should not be stored or heated in the sauce.
BBQ sauce (tomato-based here but also vinegar-based) have an acid that will rapidly destroy the texture of the meat you worked so hard to get right. Heating or storing in a sauce will almost guarantee mushy results. So I reheat my meat covered on a tray in the oven. If for a party, I use a crockpot or roaster to keep warm and put a varity of sauces next to that for the guests. The Memphis sauce is always gone first.
Hope that helps.
Dan
Sandra says
Made this for the first time a couple of weeks ago with the pulled pork. My family won’t let me buy it from the store anymore! Sweetened it up a bit more and reduces the heat but amazing! Thank you!
Bobby from Point St-Charles, QC, CANADA says
Anyone who tries it wants the recipe
Elizabeth from Canada says
This BBQ sauce is amazing. I’ve been making it for years now and never buy store bought BBQ sauce anymore. The recipe is quite forgiving if you have a bit more or less than what’s called for. And in a pinch, 15 minutes of cooking time works too. And I don’t use the liquid smoke but just because I don’t like it. I make it in large quantities and can it - for gifts and also so I never run out. EVERYONE asks for the recipe and brings me their empty jars to refill. 😋
smmus.es says
Memphis barbecue means pork. This ketchup-based barbecue sauce is equally good on pulled pork as it is on ribs. What makes it perfect for pork is the vinegar-to-tomato ratio. The result is a thick, sweet, and spicy sauce.
Eric Miller says
Made this several times and it’s amazing. This time I took a cue from my favorite chili recipe and put in a tablespoon of cocoa powder and it really pushed it over the top. Was licking it off a spoon while the pork finished.
Tara says
Delicious. I took the advice and cut back on the mustard and it was perfect. Rave reviews from the table. Used it on ribs and chicken. Great universal sauce.
Deanna says
I don't eat BBQ sauce but I made this for my husband tonight. I can say that there is now a BBQ sauce that I will eat! I love this sauce! The amount of pepper is a little strong for me so next time I will cut it in half and I didn't have any celery salt. This stuff is SO GOOD! I'm going to be using it with the crock pot pulled pork from butt I'm making tomorrow :)
James S says
Delicious! I made one change. Instead of liquid smoke I subbed in smoked paprika. Thanks for a great sauce!
Alan says
Made a big pork shoulder yesterday and made this bbq sauce this morning for pulled pork sandwiches tonight and this sauce rocked great taste and will start making this over buying bbq this summer. Great flavor and all ingredients are always around the house.
Gaëtan says
Hello, I live in Belgium (In Europe) and I hesitate for the translation of your ingredients. For the amount of Yellow Mustard, it is marked 1/4 - 1/2 cup. It's 1/4 cup + 1/2 cup OR it's between 1/4 and 1/2 cup?
Thank you very much.
DrDan says
Hi Gaëtan,
That is a range to adjust for taste. If it is your first time, try in the middle. I'm not the biggest mustard fan so I go for the low end. Most people will want the upper end.
See the comment above on May 8, 2017 from Ron who is an American food blogger living in Sweden.
Let me know if you have other questions.
Dan