This wonderful barbecue sauce is the perfect compliment to pork, beef, or chicken. A sweet and tangy sauce with a touch of spice that will become your summer favorite.
Editors Note: Originally Published April 19, 2010. Now updated with expanded discussion and updated photos.
We are coming into grilling season, and it is time to impress your friends and family with your “secret” homemade BBQ sauce. This is the best BBQ sauce you will every try. It would make cardboard taste great. I don’t use the term “best” lightly, but this qualifies.
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 and spicy, all at once.
My Rating
An absolute 5. As high of a 5 as possible. And my wife agrees. What more is there to say?
Pro Tips: Recipe Notes on Memphis Barbecue Sauce
There are several variations of Memphis sauce floating around. I chose the version from Fine Cooking as the inspiration recipe. I varied the spices a bit and eliminated what I thought was unnecessary oil. I also added some options so you can adjust to your tastes.
Kansas City vs. Memphis Style BBQ Sauce
There are a number of differences between KC and Memphis BBQ, but today I will discuss only the sauces.
Kansas City style BBQ sauce is a sweet and thick sauce that is tomato and molasses base. Kansas City style sauce can be very sweet and tangy but not too spicy.
Memphis style BBQ sauce is different from Kansas City style barbecue sauce. It isn’t as sweet and is spicier. It also is thinner and has a bit of vinegar.
Memphis and St. Louis sauce is similar, and some experts will classify them as types of Kansas City sauce. But there is a distinct difference.
Other common sauces would be Carolina vinegar based sauce and Alabama white BBQ sauce, which is mayo based. There is a wide variety of sauces in Texas, and I’m just not getting into that fight but will just say there is regional variation.
Use a Non-reactive Pan
Some pans are “reactive,” meaning they contain metals that might interact with certain foods like tomatoes, and change the taste. Cast iron and copper would be common examples. Stainless steel and normal non-stick cookware are examples of nonreactive pans.
Ingredient Notes
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 cup. Cut it down to your taste. I usually go for 3/8 cup.
Related Recipes You May Enjoy
Marlowe of Memphis BBQ Dry Rub
The Best Grilled Pork Tenderloin – Memphis Style
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.
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Memphis Barbecue Sauce – A Wonderful Thing
Ingredients
- 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 tablespoon 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
Instructions
- 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.
- Simmer for about 30 minutes.
Recipe Notes
Pro Tips:
- The use ketchup you love. I like Heinz or Hunts only.
- Adjust the mustard to your taste. A full 1/2 cup will give a heavy mustard taste. I usually use 3/8 cup.
- The heat (spiciness) here is about 3/10 with 1/4 teaspoon of cayenne pepper. Adjust to your taste.
- Good in the refrigerator for 5-7 days. Probably a lot longer but not tested.
- Spoon some into small baggies and freeze for 3-4 months.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
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.
Originally Published April 19, 2010
Eric Miller
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
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
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 :)
Alan
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
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
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!!
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!!
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
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
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.
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!
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
LaRue
I used Hungarian paprika and it’s awesome
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
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
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
Dr Dan
Thanks for the comments. This is one of my favorite recipes. So glad you liked it.
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.)
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
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.
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.
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!