THE BEST BBQ SAUCE, EVER. This Memphis barbecue sauce would make cardboard taste great. I don’t use the term “best” lightly, but this qualifies.
Publisher note: this is a republish from April 19, 2010. The fourth month of the blog. Maybe that is why it has not got the attention it deserved. I have re-edited photos and rewritten the text. I have changed to my current rating system and post structure. Plus I added dog pictures, of course.
This is a copy cat recipe from an Ann Arbor institution, Zimmerman’s Road House. The pork is great but the sauce even better. Their “Red Rage”- Memphis barbecue sauce is wonderful. It was sweet, tomatoey, and spicy all at once. They don’t sell it by the bottle although they will sell you a small container. So it was time to recreate that taste.
There seem to be two variations on the internet called “Memphis BBQ Sauce” both repeated in many places with some variability. The first one that had a lot of butter, some chili sauce and lemon juice among many other things. It just was not what I was looking for. The second seems just about right. There are several variations, but I chose the version from Fine Cooking as the inspiration recipe. As usual, I varied the spices a bit and eliminated what I thought was unnecessary oil.
My Rating:
An absolute 5. As high of a 5 as possible. And my wife agrees. It may not be Red Rage, but it’s close to my memory of that wonderful sauce. Maybe better. What more is there to say?
Notes on Memphis BBQ Sauce:
I’m specifying Heinz or Hunts Ketchup. I believe you get what you pay for in ketchup. Any other than Hunts or Heinz will never come into my house.
Mustard taste is heavy at 1/2 c. Cut it down to your taste. I usually go for 3/8 cup.
I’m specifying nonreactive cookware here. Cookware that is nonreactive would be stainless steel, glass, enamel lined, and non-stick. A reactive pan is one that contains metals that might interact with certain acid foods like tomatoes. The pan can release atoms of the metals and change the taste and color of the sauce. Aluminum, cast iron, and unlined copper are all examples of reactive metals.
Combine in a non-reactive saucepan with a glass lid : 2 cups Heinz or Hunts Ketchup, 1/4-1/2 cup yellow mustard, 1/4 cup apple cider vinegar, 1/2 cup firmly packed brown sugar, 3 tablespoons Worcestershire sauce, 2 tablespoon chili powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon garlic powder, 2 teaspoon celery salt, 2 teaspoons liquid smoke, 1/4 to 1/2 teaspoon of cayenne pepper
Place over medium-high heat, stirring aggressively until starting to boil being careful to avoid splatter. This stuff is thick and will burn you. Reduce heat to low and cover with a glass lid so you can see the action.
Occasionally remove from heat and stir well. Please be sure to remove from heat before stirring to prevent splattering and burns.
Notes: Spoon some into small freezer bags, and it should be good for at least several months frozen.
| Servings | Prep Time |
| 48 tablespoons | 5 minutes |
| Cook Time |
| 30 minutes |
|
|
| THE BEST BBQ SAUCE, EVER. This Memphis barbecue sauce would make cardboard taste great. I don't use the term "best" lightly, but this qualifies.
|
- 2 cups ketchup Heinz or Hunts
- 1/4-1/2 cup yellow mustard
- 1/4 cup apple cider vinegar
- 1/2 cup brown sugar firmly packed
- 3 tablespoons Worcestershire sauce
- 2 tablespoons chili powder
- 1 tablespoons black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons celery salt
- 2 teaspoons liquid smoke
- 1/4 to 1/2 teaspoon cayenne pepper
- Combine in a non-reactive saucepan with a glass lid : 2 cups Heinz or Hunts Ketchup, 1/4-1/2 cup yellow mustard, 1/4 cup apple cider vinegar, 1/2 cup firmly packed brown sugar, 3 tablespoons Worcestershire sauce, 2 tablespoon chili powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon garlic powder, 2 teaspoon celery salt, 2 teaspoons liquid smoke, 1/4 to 1/2 teaspoon of cayenne pepper
- Place over medium-high heat, stirring aggressively until starting to boil being careful to avoid splatter. This stuff is thick and will burn you.
- Reduce heat to low and cover with glass lid so you can see the action
- Occasionally remove from heat and stir well. Please be sure to remove from heat before stirring to prevent splattering and burns.
- Simmer for about 30 minutes.
Spoon some into small freezer bags and it should be good for at least several months frozen.
________________________________
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
May 7, 2017
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Hi All, I’m DrDan and welcome to 101 Cooking for Two. We present some of the best recipes with easy to follow step by step photo instructions to make your everyday cooking needs easier.
islandeat
I definitely will try this promising recipe soon. Thanks for all your efforts to replicate this tempting BBQ sauce.
While I’ve not eaten there for two decades or so, I always liked Zingerman’s food!
Chris
I’m not a food safety expert but with all of that vinegar in there, that sauce should hold very well in the fridge or freezer.
I haven’t tried a Memphis sauce even though I’m in Tennessee. I might have to give this one a try soon. Wonder how it goes on ribs.
Dr Dan
I truly think it is a 1-2 week in the frig and 6 months in a freeze but I have not nor will I be testing so I’m always conservative and I’m sure I toss things that are still ok. I’m going to freeze some later this week after the pork is gone.
The 1/4 t of cayenne is the most my wife will tolerate but it was good for me. You should probably got to 1/2 teaspoon plus some.
Zaak
DrDan,
You rocked it with this one!
While some of my neighbors might not like it, I’m in Texas, You’ve recreated the sweet tangy flavors of Memphis BBQ!
Only thing I changed was I added about a 1/4 cup of brisket juice I always have on hand.
5 stars too ya’
Zaak
Karen
My guests all raved over this and were just about drinking the extra that I placed on the table! I used it on chicken drums and boneless ribs. Great on both, thanks!! (I cut the mustard to a 1/4 cup. I also had no celery salt, so I used a small amount of celery seed and 2 tsp. of regular salt.)
Dr Dan
Thanks for the comments. This is one of my favorite recipes. So glad you liked it.
Mitchell Tuckness
Hi, I am sorry, but is there a difference between the little t’s and the large T’s? Do the large T’s mean Tablespoons and the little t’s mean Teaspoons?
Wanted to make sure before I made this. Thank you.
DrDan
T=tablespoon t=teaspoon c=cup
This is one of the older posts… Newer posts have it spelled out and it’s in FAQ but not obvious.
You picked a great one to try.
DrDan
SugarDee
I am making your recipe in the crockpot following directions but stirring it and then turning it on low so far it’s not even done it taste great
DrDan
I do love this sauce.
Thanks for the note.
DrDan
Johann
Thank you very much Dan for sharing this recipe, we’ve used this all the time. Our guests are going crazy and we shared your recipe whit them.
Everytime a succes!
Good luck and greetings from the Netherlands
Peter E Beckles
Is the liquid smoke really necessary?
DrDan
No… but it will be a 9.7 not a 10.0 if you can tell the difference…
DrDan
Eric Chamberlain
I dropped the liquid smoke. No self respecting grill master uses thst. BBQ done right doesn’t need that. I also used molasses instead of the brown sugar and added a bit of lager.
Fantastic!
Laura
I remember when you first posted this, I always make it (spices to my taste) and pour it over a pork ribeye roast in the slow cooker to make pulled pork.
Ron
This looks fantastic, I like the idea of using yellow mustard. With BBQ season upon us, we’ll be making a batch of this.
American yellow mustard is bloody expensive here, so we’ll use Swedish mustard. we’ll let you know how it turns out.
DrDan
Hi Ron,
As long as the mustard doesn’t have a lot of spices, I would think it is fine. If they have lots of other spices then you many need some adjustments.
I see you pop up on FBP frequently with questions and helping others. Keep it up.
For the readers, Ron is a fellow food blogger who is American but living in Sweden. Check his site, Lost in A Pot, out at https://lostinapot.com.
Dan
Cindy
Which flavor Hickory Smoke do you use?
DrDan
Hi Cindy,
I only use Wright’s. I have used other brands over the years and really I’m dissatisfied with every other brand. If you can’t find Wright’s, read the ingredients and if there is anything other than smoke and water then just skip the liquid smoke. It is never required in any recipe.
Dan
Lara
Perfect timing! I am doing crock pot pulled pork sandwiches this weekend and have all ingredients on hand to whip up this sauce. Can’t wait!!
Lara
An update: I did end up making this over the Memorial Day weekend. I may have gotten a little heavy-handed on the vinegar, so to balance it out, I drizzled in some honey. Used it on pork on the crockpot -let it go all day for pulled pork sandwiches. It was delicious!! At the end of the day, my kid was dunking potato chips into the last of the sauce – a true testament to its deliciousness! The leftovers were even better than the original day. No more bottled bbq sauces for me. Thanks for posting this!!
Gaëtan
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
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